STUFFED TOMATOES WITH SPINACH & YOGURT CHEE

      Title: STUFFED TOMATOES WITH SPINACH & YOGURT CHEE
  Categories: Dupree, Vegetable
       Yield: 4 Servings
  
  
         4    tomatoes
         1 TB butter
         4    green onions -- chopped
         2    garlic cloves -- peeled and
   :          chopped
         1 TB flour
       1/4 c  grated Parmesan cheese
       1/4 c  breadcrumbs
         2 TB chopped fresh herbs - basil,
   :          oregano,
   :          thyme
        10 oz frozen spinach -- thawed and
   :          squeezed
   :          dry
       1/2 c  Yogurt Cheese
   :          Salt and pepper
   :          Nutmeg -- to taste
         1 pn cayenne pepper
       1/4 c  grated Parmesan cheese
   
   Preheat the oven to 350 degrees. Cut off the flower end of each
   tomato, leaving the stem end intact. Set aside the cap and hollow out
   the tomatoes, discarding the pulp. Invert thetomatoes on a plate and
   drain. In a nonstick saucepan, melt the butter over low heat. Add the
   green onions and garlic and saute until soft. Add the flour, Parmesan
   cheese, breadcrumbs, and herbs. Heat for 1 minute, then add the
   drained spinach, Yogurt Cheese, and salt, pepper, nutmeg, and cayenne
   to taste, stirring until well combined. Spoon the spinach mixture
   into the tomatoes and top with the optional Parmesan if using. The
   stuffed tomatoes and their caps can be made to this point up to 3
   days in advance. Place the tomatoes in an ovenproof serving dish and
   bake until heated through, about 10 minutes. Top each tomato with the
   reserved cap and bake 5 minutes more. Serve hot.
   
   Yield: 4 servings
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