Photo: Creamed Spinach Stuffed Tomatoes Recipe
Ingredients
- 1 cup heavy cream
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- 2 boxes chopped frozen spinach, defrosted
- A few grates nutmeg
- 2 large beefsteak tomatoes
- 1/2 cup blue cheese crumbles
- Chopped chives, for garnish
Directions
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 and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.
Preheat broiler.
Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.
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By marmst23
Northern Virginia
on November 29, 2012
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These were good. I too only used 1 pack of chopped spinach and it was plenty. My grocery store didn't have steat tomatoes because they are not in season so I just used 4 hot house tomatoes. The only thing I did not care for was the blue cheese on top-it was was too strong and my boyfriend thought so too. We both think that we'll try a medium sharp cheddar cheese next time-other than that they were delicious.
By Mees Mees
Plano, TX
on June 12, 2012
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Pretty yummy! I used half and half instead of cream, since that's what we always have in the fridge. I also only used one box of spinach. Turned out great! Wish that I had salted and peppered the inside of the tomato before I stuffed it. The tomato itself was a bit bland, but we seasoned it at the table.
By donnawasileski
on February 11, 2012
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Loved it. I used frozen creamed spinach. Much easier.
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