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Stuffed tomatoes with spinach

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Ingredients for 4 servings:

  • 8 beefsteak tomatoes
  • 1 onion(s)
  • 2 cloves garlic
  • 500 g spinach (frozen)
  • 200 g cheese, Grana or Parmesan (freshly grated)
  • Olive oil (for frying)
  • herbal salt
  • pepper
  • Cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and dice the onion, then sauté it in olive oil with the crushed garlic. Add the spinach and cook for about 5 minutes, until the spinach is completely thawed. Let it cool and drain the spinach water. Season with salt, pepper, and cayenne pepper. Wash the beefsteak tomatoes, cut off one of the tops, and scoop out the center with a teaspoon. Stuff the tomatoes with the spinach mixture and cover with grated cheese. Place in a baking dish and bake at 200°C for about 20 minutes.

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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.

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