Stuffed Tomatoes

Cooking Instructions

Heat oven to 425°F. Cut tops off tomatoes; save tops. Scoop out and chop pulp.

Heat 1 tsp oil in large nonstick skillet. Add carrot and onion; sauté until onion is soft. Add pulp and curry powder. Cook and stir until liquid evaporates. Add spinach, adding more as it wilts. Stir in raisins, nuts and salt. Spoon into tomatoes; replace tops. Place in a baking dish; drizzle with remaining oil. Bake 10 minutes or until hot.

Tips

If you have a small ice cream scoop you can use it to remove the pulp. A serrated grapefruit spoon does a good job, too.

Don’t crowd the tomatoes in the baking dish. Leave at least 2 in. between each. Line the dish with foil for easy cleanup.