Scott and Kath Sheedy from The Phoenix Restaurant share their recipe for Tomatoes Toscano.

Tomatoes Toscano

4 baseball size vine ripe tomatoes

1 10 oz pkg spinach sauteed, drained and chopped

1/4 cup Italian bread crumbs

1/4 grated parmesan

2 Tbsp Pesto

S/P

Core out the toamtoes and roast the insides at 350 til almost dry approx 20 min. Cool slightly. In a small bowl mix the other ingredients, Stuff the tomatoes, top with few bread crumbs and additional cheese. Cook on a baking with wire rack at 350 for 15-18 min. Drizzle with Reduced Balsamic Vinegar

The Phoenix Restaurant, known as the Columbia Hotel in the 1800s and the Phoenix Hotel and Grill in the 1940s, is now owned by Tony Russo. Tony and his crew strive to give customers a dining experience featuring fresh, local dishes.  

Visit the Phoenix Restaurant at 300 4th Avenue in Altoona, give them a call at 814-201-2363, or check out their website for more information.