Stuffed Tomatoes

Name: Stuffed Tomatoes
Ingredients: 4 medium firm ripe tomatoes; 1 12 teaspoons olive oil; 34 cup carrot, finely diced; 34 cup onion, finely diced; 1 12 teaspoons curry powder; 10 ounces Baby Spinach; 13 cup raisins; 13 cup walnuts; 34 teaspoon salt

9 ingredients

9 steps

Ingredients

4 medium firm ripe tomatoes
1 12 teaspoons olive oil
34 cup carrot, finely diced
34 cup onion, finely diced
1 12 teaspoons curry powder
10 ounces Baby Spinach
13 cup raisins
13 cup walnuts
34 teaspoon salt

Directions

1

Preheat oven 425 degrees F.
2

Cut tops off tomatoes, save tops.
3

Scoop out pulp and chop.
4

Heat 1 teaspoon oil in a large skillet; add carrots and onions and cook until onion is soft.
5

Add tomato pulp and curry to skillet and cook, stirring constantly, until liquid evaporates.
6

Add spinach and stir until it is all wilted.
7

Stir in raisins, nuts and salt; remove from heat.
8

Spoon filling into tomato shells and replace tops.
9

Place in baking dish; drizzle with remaining oil and bake for 10 minutes until hot.