Nov 27, 2006

Gingered Spinach In Tomato Cups

4 small tomatoes
2 teaspoons minced fresh ginger
2 teaspoons vegetable oil
2 cloves garlic, minced
1 teaspoon soy sauce 1/2 cup chopped green onions (scallions)
1 pound fresh spinach, cleaned and stems removed

Remove 1/4 inch from top of tomato, scoop out seeds and pulp, lightly sprinkle with salt; set aside.

Cook and stir gingerroot in oil in 10-inch skillet over medium heat.

Stir in garlic, soy sauce, green onions and half of the spinach. Cook and stir until spinach begins to wilt.

Stir in remaining spinach. Cook and stir until spinach is wilted, about 2 minutes longer.

Fill tomatoes with spinach mixture.

Place in shallow baking dish. Bake tomato cups in 375-degree oven for 10 to 15 minutes.

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