in Recipes

Stuffed tomatoes with spinach

updated

Spread the love

Ingredients for 4 servings:

  • 8 m.-large beefsteak tomatoes
  • salt and pepper
  • 2 onions
  • 2 garlic cloves
  • 800 g spinach
  • 2 tbsp butter
  • 160 g Emmental cheese, grated
  • basil
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the tomatoes, cut off the tops, scoop out the seeds and flesh with a spoon, and season the tomatoes inside with salt and pepper. Peel and finely chop the onions and garlic. Wash and sort the spinach, and drain well. Sauté the onions and garlic in hot butter until translucent, add the spinach, and let it wilt for 5 minutes. Season with salt and pepper and let cool slightly. Mix the spinach with the cheese and fill the tomatoes with it. Place the spinach in a greased baking dish, replace the lids, and bake in a preheated oven at 200°C (top/bottom heat) for about 15 minutes. Serve garnished with basil.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sweet ravioli with orange and almond filling on orange cream

Salata Mishwiya