2 bunches of spinach, blanched, well drained, and finely chopped
3/4 cup of olive oil
2 medium onions, finely chopped
2 cloves of garlic, minced
to taste salt and pepper
1 tablespoon of Ajinomoto seasoning
6 medium tomatoes
a pinch of sugar
to taste fresh parsley
2 bunches of spinach, blanched, well drained, and finely chopped
3/4 cup of olive oil
2 medium onions, finely chopped
2 cloves of garlic, minced
to taste salt and pepper
1 tablespoon of Ajinomoto seasoning
6 medium tomatoes
a pinch of sugar
to taste fresh parsley
Preheat the oven
Drain well the spinach and remove excess water
In a skillet, heat 1/4 cup of olive oil
Add the onion and garlic and sauté quickly until they lightly brown
Remove from heat
Combine the spinach, remaining 1/4 cup of olive oil, salt, pepper, and Ajinomoto seasoning
Cut off the tops of the tomatoes
Remove the seeds and sprinkle the interior with salt, pepper, sugar, and parsley
Fill the tomatoes with the spinach mixture
Place in a baking dish, drizzle with remaining olive oil, and bake at moderate heat for 15 minutes
Refrigerate until serving time
Remove from refrigerator about 15 minutes before serving
Serve 6 portions.
