Tuesday, December 27, 2011

Recipe: Creamed Spinach Stuffed Tomatoes

Creamed-Spinach Stuffed Tomatoes are one of my favorite Christmas side dishes.

Seasoned with nutmeg, these red and green treats look, smell, and taste like Christmas.  Even better, they're quick to make and are pre-portioned for guests.


2 Tbsp butter
2 Tbsp all-purpose four
1 cup heavy cream
1 tablespoon extra-virgin olive oil
1/2 yellow onion, finely chopped
2 cloves garlic, minced
Salt and freshly ground black pepper
2 bags of fresh spinach (or 2 boxes chopped frozen spinach, defrosted and thoroughly drained)
1/2 tsp nutmeg
10 medium tomatoes
1 cup mozzarella or parmesan cheese (divided)

Melt the butter over medium heat in a saucepan.  Once the bubbling has subsided, whisk in the flour and allow to cook for 1 minute.  Whisk in the cream, turn the heat to low, and allow to simmer until thickened.

Heat a skillet over medium-high heat and add the olive oil.  Once it's hot (but not smoking!) add the garlic and onion and saute until the onions are soft--about 3 minutes.  Add the spinach and stir, then add nutmeg, salt, and pepper.  Add the cream to the spinach and mix to combine.  (Don't worry if your cream gets too thick in the pot--once you add it to the spinach, the water from the spinach will thin it out.)  Stir 1/2 c. of Mozzarella or Parmesan Cheese.  (I used the "Quattro Formaggio" blend from Trader Joe's.)

Place the rack of your oven on the highest shelf and turn the broiler on high. 

Cut the tops off of the tomatoes; you want about a 2-3" opening at the top.  Use your fingers or a spoon to pull out all of the insides of the tomato--the seeds, the juice, and the piece in the center.  You should have a big, hollow space in the middle of each tomato.  If you'd like, you can also cut a small piece off the bottom of each tomato so they sit flat on the cutting board and won't roll around as you fill them.

Fill each tomato with 2-3 tablespoons of creamed spinach and place them on a foil-lined broiler pan.  Once all of the tomatoes have been filled, top each one with 2 Tbsp of cheese.  Broil the tomatoes until the cheese on top is golden and bubbling--about 3-5 minutes, depending on your broiler.

Transfer the tomatoes to a serving dish and enjoy!

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