Another winner from The City Gardener’s Cookbook! I made these a while back when it was still tomato season. I loved the greens and cheese mixture used for the filling. It was a little rich but also very healthy and a good way to get a few greens into the diet. You can use any type of greens – chard, endive, parsley, arugula, spinach, mustard, and kale are all good.
Ingredients
- 2 cloves garlic, minced
- 1/2 cup chopped onions
- 1 Tablespoon olive oil
- 1 1/2 cup chopped greens
- 2 large tomatoes
- 1/2 Tablespoon red wine vinegar
- 1/2 cup dry bread crumbs
- 1/4 cup grated Cheddar cheese
- 1/8 cup grated Parmesan cheese
Directions
Preheat oven to 325 °F. In a skillet, heat the olive oil over medium heat. Sauté the onions and garlic until tender. Add the greens, stir, and remove from the heat.
Hollow out the tomatoes by scraping out the seeds, pulp, and juice with a spoon. Add tomato pulp and vinegar to the greens. Return to heat and simmer until the juice from the tomatoes evaporates and the greens are tender.
Remove from the heat and stir in the bread crumbs, cheddar and Parmesan. Fill the tomatoes with the warm stuffing and bake in a greased loaf pan for 15 to 20 minutes.
Yield: 2 servings