Stuffed Tomatoes - cooking recipe

Ingredients

4 firm, ripe medium to large tomatoes
1 1/4 tsp. olive oil
3/4 c. finely diced carrot
1 1/2 tsp. curry powder
1 bag (10 oz.) baby spinach
1/3 c. each raisins and chopped walnuts
3/4 tsp. salt

Preparation

Heat oven to 425\u00b0.
Cut tops off tomatoes; save tops.
Scoop out pulp and chop.
Heat 1 tsp. oil in large nonstick skillet. Add carrot.
Add pulp and curry powder.
Cook and stir until all liquid evaporates.
Add spinach, adding more as it wilts.
Stir in raisins, nuts and salt.
Spoon into tomatoes;
replace tops. Place in baking dish, drizzle with remaining oil.
Bake 10 minutes until hot.
Serves 4.