Stuffed Tomato
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 420
- Total Fat
- 27
- Saturated Fat
- 12
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 30
- Cholesterol
- 79
- Sodium
- 580
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
2 large tomatoes, such as beefsteak (about 1 pound)
1 1/2 teaspoons kosher salt
3 slices bacon (about 3 ounces) - finely chopped
1 shallot, thinly sliced
1 (10-ounce) box frozen chopped spinach, defrosted and excess liquid squeezed out
Freshly ground black pepper
Freshly grated nutmeg
1/2 cup grated Parmesan
1/3 cup fine bread crumbs
1/2 teaspoon hot sauce, optional
Directions
- Position an oven rack in the upper part of the oven and preheat the broiler to high.
- Cut the tomatoes crosswise, and pop out the seeds. Season with some of the salt and place cut-side down on a paper towel to drain.
- Cook the bacon over medium heat in a large skillet until crispy, about 3 to 4 minutes. Transfer to the paper towel with the tomatoes. Cook the shallot until tender, about 3 minutes. Add the spinach, season with salt, pepper, and nutmeg, stir until heated through and somewhat dry, about 2 minutes. Transfer to a board to cool.
- Add the crisp bacon into a bowl and toss with the spinach, cheese, and bread crumbs.
- Place the tomato on a foil-lined baking pan, season with pepper and stuff each with some of the spinach stuffing. Broil until warm throughout and tops are brown, about 5 minutes. Serve.