Stuffed “Omg” Tomatoes

• 4 whole Red Tomatoes
• 1/2 bags (6 Oz. Bag) Fresh Baby Spinach, Finely Minced
• 6 pieces Artichoke Hearts (from A Jar), Minced
• 1 teaspoon Minced Garlic
• 1/4 cups (or A Little Under) Water
• 1/4 cups White Wine
• 1/4 cups Parmesan Cheese
• 1/4 cups Feta Cheese, Reduced Fat Works Too
• 1/4 cups Bread Crumbs
• 2 Tablespoons Extra Virgin Olive Oil
• 2 teaspoons Melted Butter

1. In a medium-sized fry pan over medium heat, warm up the oil so that it can coat the entire pan evenly.
2. Toss in minced spinach, garlic, and artichokes and mix them together.
3. Preheat your oven to 375 degrees.
4. Add the water and wine and let simmer for a few minutes.
5. Take your whole tomatoes and cut the tops off, and then gently spoon out the inner guts. Hold on to the solid center part, but discard the "gooey" bits.
6. Mince the tomato centers and add to the spinach mixture on the stove. Stir.
7. In a small baking dish, drizzle a small amount of extra virgin olive oil and place your hollowed-out tomatoes in the dish.
8. To your mixture, add Parmesan cheese, feta cheese, bread crumbs, and melted butter. Mix together until all the liquid is absorbed. Add extra cheese and crumbs as needed, or vice versa.
9. Spoon the mixture into the tomatoes so that they are filled to the top.
10. Once the oven is completely preheated, put your baking dish in and bake for about 20-25 minutes. Keep an eye on them, so that the tomatoes do not brown to much. They should be soft, and the skin a little on the wrinkly side, but not brown.
11. Serve and enjoy!
12. You can make a smaller version of this by using cherry tomatoes or a smaller tomato and use as an appetizer for a party, too!

red tomatoes, hearts, garlic, ubc, ubc, ubc, ubc, ubc, olive oil, butter

Taken from tastykitchen.com/recipes/sidedishes/stuffed-omg-tomatoes/ (may not work)