Clay's Kitchen : Tomato Recipes

Tomato Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Tomato Stuffed with Spinach

4 medium size tomatoes
1½ pound spinach, cleaned, remove stems
3 ounces minced onions
2 tablespoons clarified butter
3 ounces Parmesan cheese, grated
1 pinch basil
1 pinch oregano
salt and white pepper
3 ounces bread crumbs

Core the tomatoes. Turn them over with a knife and cut into each one around the sides all the way down so that a cone shape emerges. Cook spinach in 3 tablespoons of water for 3 minutes, stirring frequently. Remove spinach and drain in colander, squeezing out all moisture. Chop spinach finely. Sauté onion in 1 tablespoon of clarified butter until translucent. Add spinach and sauté for 2 minutes. Add Parmesan cheese, basil, oregano, salt and white pepper to taste, and bread crumbs. Allow mixture to tighten by cooking for 2 minutes, stirring constantly. Remove and cool. Stuff the tomatoes with spinach mixture. Place on a sheet pan and sprinkle with remaining clarified butter. Cook at 350°F for 8 to 10 minutes, or until tomatoes are soft. Remove and serve.

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