Creamed Spinach Stuffed Tomatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup heavy cream (or use 1/2 & 1/2 to make lighter)
1 tablespoon olive oil
1 small onion, finely chopped (yellow or red)
2 cloves garlic, finely chopped
Salt and pepper
2 boxes chopped frozen spinach, thawed
Nutmeg
2 large beefsteak tomatoes
1/2 cup blue cheese crumbles
Chopped chives, for garnish (optional)
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Directions: |
Directions:Place the cream in a small pot and bring to a boil. Reduce to a simmer until reduced by half, about 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, about 6-7 minutes.
Drain the spinach well. You can do this by placing in a clean kitchen towel or just pressing through sieve as best you can. Separate the spinach with your hands as you add it to the onion and garlic. Season spinach with nutmeg. Stir in the reduced cream. Adjust flavor.
Preheat the broiler.
Trim the tops of tomatoes and scoop out the seeds. Stuff tomatoes and creamed spinach and top each with 1/4 cup blue cheese crumbles. Broil to brown the cheese, watching very carefully. Garnish the tomatoes with chives.
Serves 2-4 |
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Number Of
Servings: |
Number Of
Servings:2 |
Personal
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Personal
Notes: This is a Rachael Ray that I discovered recently. Goes wonderfully with a grilled steak. Instead of 2 large tomatoes, I used several 4 smaller tomatoes for smaller appetites.
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