Stuffed Tomatoes
Serves 6
These can be stuffed with bolognase sauce for something different.
Preparation time: 15 minutes
Cooking time: 45 minutes
6 large, firm tomatoes
450g spinach
60g butter
2 cloves garlic, crushed
3 tablespoons pine nuts
salt and pepper
Method
1. Cut the tops off the tomatoes. Carefully scoop out the pulp and discard.
2. Rinse the spinach several times under running water, shake well and cook for 7-10 minutes in just the water adhering to its leaves, in a tightly covered pan. Do not overcook the spinach.
3. Drain the spinach in a colander by pressing the water out with a saucer then chop very finely or put through a food processor to reduce to a puree. Add half the butter and season with salt and pepper and crushed garlic.
4. Fry the pine nuts in the remaining butter, stirring all the time until they are crisp and lightly brown.
5. Drain and add to the spinach puree, mix well then spoon into the tomato cases.
6. Cook in a preheated over, 180C for 20-30 minutes or until hot and not soft. Serve immediately.
Yummy!!
