Stuffed Tomatoes

Directions

1. 1
   Heat oven to 425°.
2. 2
   Cut tops off tomatoes; save tops.
3. 3
   Scoop out pulp and chop.
4. 4
   Heat 1 tsp. oil in large nonstick skillet. Add carrot.
5. 5
   Add pulp and curry powder.
6. 6
   Cook and stir until all liquid evaporates.
7. 7
   Add spinach, adding more as it wilts.
8. 8
   Stir in raisins, nuts and salt.
9. 9
   Spoon into tomatoes;
10. 10
    replace tops. Place in baking dish, drizzle with remaining oil.
11. 11
    Bake 10 minutes until hot.
12. 12
    Serves 4.