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Spinach and Cheese-Stuffed Tomatoes
Makes 6 servings
*6 ripe beefsteak tomatoes
*2 tbls. extra virgin olive oil
*6 shallots, finely chopped
*10-oz. package frozen spinach, thawed, drained and squeezed dry
*Freshly ground black pepper
*Nutmeg to taste
*1 cup ricotta cheese
*2 egg yolks
*4 oz. toasted pine nuts
*1/2 cup freshly grated Asagio cheese + 2 tablespoons for garnish.
*Chives, chopped, for garnish
1Wash and dry tomatoes. Cut off tops and carefully scrape out seeds and pulp. Salt the cavities and turn upside down to drain on a paper towel for 30 minutes.
2Heat olive oil in a skillet, add shallots and cook covered over low heat until tender and translucent, about 25 minutes. Chop spinach and add to skillet. Combine thoroughly, season with salt, pepper and nutmeg. Cover and cook over low heat, stirring occasionally, about 10 minutes.
3Beat ricotta and egg yolks together. Add spinach mixture, pine nuts and ½ cup Asagio cheese. Season with salt and pepper.
4Blot tomatoes dry with paper towel. Spoon spinach mixture equally into each tomato. Top with a sprinkling of remaining cheese.
5Preheat oven to 350 degrees. Place tomatoes in a shallow baking dish and bake until tops are brown and filling is bubbly, about 20 minutes. Sprinkle tops with chopped chives and serve immediately.
  • Use a potato ricer to squeeze spinach dry.