Stuffed Tomatoes

These colorful little appetizers pair quite well with an
evening barbecue or a holiday feast. Be sure to make
plenty; they are bound to disappear in a hurry. SERVES 4

12 cherry tomatoes

¼ cup minced scallions

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon minced garlic

½ cup finely chopped spinach

1 tablespoon extra virgin olive oil

½ cup chopped fresh cilantro

Slice off stems and tops of each tomato. Using a small
melon ball scoop, remove seeds from tomatoes, leaving
them hollowed.

In a small bowl, combine scallions, basil, oregano, garlic,
and spinach. Heat oil in a small skillet over medium flame.
Add mixture and sauté for two minutes, stirring constantly.