If you like Gruyere cheese with your spinach then you're going to like this. I was thinking you could substitute white cheddar cheese if one preferred it to the Gruyere. The scale of difficulty with this recipe is easy.
1. Place oven rack about 6-inches from heat. Preheat broiler. With a sharp knife, cut off 1/4-inch from the stem end of each tomato. Scoop out pulp and seeds from the tomatoes. Place cut side up in an 8 X 8-inch glass or ceramic baking dish, and set aside.
2. In a nonstick skillet, melt butter over medium heat. Add onion and garlic and cook until tender. Stir occasionally. Stir in the creamed spinach, salt, cayenne, and pepper and cook until mixture simmers. Remove from the heat and add 1/2 cup of the shredded cheese mix well.
3. Evenly spoon the mixture into the tomatoes; sprinkle 1/4 cup of the left over cheese. Broil 2 to 3 minutes or until the cheese has melted, and lightly browned.
Note: To thaw frozen spinach, cook spinach in the microwave oven on defrost 2 to 3 minutes or until thawed, stirring occasionally.
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| photo source: Patricia Hinkel |
This recipe makes 4 stuffed tomatoes although I show only 3. I may have ate the other.
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| photo source: Patricia Hinkel |
You will need:
4 medium tomatoes
1 T. butter, unsalted
2 garlic cloves, crushed with press
1/2 medium onion, diced
1 package ( 10-ounces ) frozen creamed spinach, thawed
1/2 tsp. salt
1/4 tsp. ground black pepper
1 pinch cayenne pepper
3 ounces Gruyere Cheese, shredded
2. In a nonstick skillet, melt butter over medium heat. Add onion and garlic and cook until tender. Stir occasionally. Stir in the creamed spinach, salt, cayenne, and pepper and cook until mixture simmers. Remove from the heat and add 1/2 cup of the shredded cheese mix well.
3. Evenly spoon the mixture into the tomatoes; sprinkle 1/4 cup of the left over cheese. Broil 2 to 3 minutes or until the cheese has melted, and lightly browned.
Note: To thaw frozen spinach, cook spinach in the microwave oven on defrost 2 to 3 minutes or until thawed, stirring occasionally.
