![Fresh tomatoes stuffed with spinach and onions on a white plate](/sites/default/files/styles/or/public/image_nodes/spinach_stuffed_tomatoes_2.jpeg.webp?itok=KvYXZIR8)
Photo Credit
Kathy Kuntz of Chebeague Island, Maine
The Editors
Yield
Makes 8 to 10 servings.
Category
Course
Special Considerations
Credit
Kathy Kuntz of Chebeague Island, Maine
Ingredients
1/4 cup (1/2 stick) butter
2 onions, chopped
2 garlic cloves, minced
1-1/2 pounds fresh spinach, stemmed and chopped
1-1/3 cups whole-wheat bread crumbs
2 eggs, beaten
salt, to taste
8 to 10 small tomatoes
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