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Sunday, September 5, 2010

Spinach Stuffed Tomatoes

I received a challenge to made something different for a steak dinner side dish.   Sometimes it is just fun to look in the refrigerator and see what can be created.   I had spinach, but no tomatoes!   Had to go to the grocery to get some since  my crop was a total failure this year.   Hoping better for next year.  

I did find some firm hot house tomatoes....removed the tops and cleaned out the seeds and pulp.  Be sure to save pulp for tomato sauce or soup., etc.  Sauteed onion, added toasted walnuts and put a huge amount of spinach on top.  Covered and let the steam do its job.   Of course, the spinach reduced and we were ready to prepare for the oven.  The bottom right photo was ready for the oven!

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Spinach Stuffed Tomatoes

2 lg tomatoes
salt for draining tomato
1 tb butter
1/2 c onions; finely chopped
6 oz baby spinach leaves; stems discarded
salt and white pepper; to taste
nutmeg; to taste
1/2 c cottage cheese
1 tb cornstarch
1 large egg
2 oz cream cheese; room temperature
1/4 c walnuts; toasted
1/4 c Parmesan cheese; grated
1/4 c Italian parsley
bread crumbs

Wash and dry tomatoes. Cut off tops. With a sharp paring knife, cut the ribs and seeds and remove. Save for soup stock if desired. Remove all being very careful not to pierce the sides of the tomato cavity. This is the cavity base for your spinach stuffing.

Salt interior of tomato shells with kosher salt. Set tomatoes upside down to drain for 30 minutes, minimum.

Melt butter in skillet and add chopped onions. Saute on low for 25 minutes until golden.

Add spinach leaves, salt and white pepper, nutmeg, REMOVE from heat and cover with tight fitting lid. The heat from the onions will wilt spinach. Let cool completely.

Mix cottage cheese, cornstarch, egg, and cream cheese. Whisk to combine.

Remove lid from saute pan and add cottage cheese mixture to the spinach
pan. Add toasted walnuts and Parmesan cheese. Stir to combine.

Mix dry bread crumbs and parsley together.

Mound spinach mixture in each drained and patted dry tomato shell. Pack top with bread crumb mixture, adding extra shavings of Parmesan cheese if desired. 

Bake in 350F preheated oven for 35 minutes or until topping has browned and tomato is bubbling.

I have tried this recipe with vine ripe tomatoes and also with hot house tomatoes. I find the hot house tomatoes hold their shape a little better in the oven while the garden tomatoes sometimes split.

Notes: adapted from the Silver Palate Cookbook

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Enjoy the rest of this summer....gonna be over soon!


Ninette said...

Your site looks different now! Terrific recipe. I have tomatoes sitting on my counter now that may be destined for a cook like that, although I may use a walnut-goat cheese mix that I made the other day to stuff figs with.

Mr. Bill said...

Thanks....working on my site...hope I am going in the right direction!

I think the walnut goat cheese mix sounds great too. Kind of a versatile presentation! Basil and cream cheese also might be good.

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017