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Recipes in Season (0)

Spinach Stuffed Tomatoes

I love this recipe! It is easy and as delicious as it looks.

Source: (Entered by Closed Account)
Serves: 4

1 cup heavy cream
1 tbs olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
salt and freshly ground plack peppper
2 boxes frozen spinach, defrosted (You can use fresh, wilted spinach) s
4 Big Boy tomatoes
1 blue cheese (or your choice, grated)
Chopped chives, for garnish
A few grates of nutmeg

Step by Step Instructions
  1. Place the cream in a small pot and reduce by half by gently simmering 20 minutes. Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper.
  2. Drain the spinach by wringing dry in clean kitchen towel.(I use double layer of paper towels for this step) Separate spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the sour cream. Adjust flavor with salt and pepper.
  3. Preheat broiler.
  4. Trim the tops off the tomatoes and scoop out the seeds. Stuff tomatoes with the spinach mixture and top each with 1/4 cup of cheese. Broil to brown the cheese. Garnish the tomatoes with chives.


Comments added by fellow market members.

You can use fresh spinach. Just heat a little oil in a frying pan. Rinse spinach and shake off excess. Add spinach to frying pan and stir until wilted. No need to add extra water. There will be enough moisture left on the spinach from the rinse to do the job.