Creamed Spinach Stuffed Tomatoes

Creamed Spinach Stuffed Tomatoes


Ingredients

• 1 cup heavy cream
• 1 tablespoon extra-virgin olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• Salt and freshly ground black pepper
• 2 boxes chopped frozen spinach, defrosted
• A few grates nutmeg
• 2 large beefsteak tomatoes
• 1/2 cup blue cheese crumbles
• Chopped chives, for garnish

Directions

Place the cream in a small pot and reduce by half by gently simmering 20 minutes.

Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.

Preheat broiler.

Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.

Tuna Stuffed Tomatoes

Tuna Stuffed Tomatoes


Ingredients

• 6 medium tomatoes
• 2 tablespoons olive oil, plus more if needed
• 2 tablespoons white wine vinegar
• 1 tablespoon finely minced anchovies
• 1 clove garlic, minced
• One 8-ounce jar Italian tuna packed in oil, drained and flaked
• 1/2 cup 1/2-inch diced English cucumber
• 1/2 cup fresh parsley leaves, roughly chopped
• 1/4 cup kalamata olives, halved
• 1/4 cup seeded 1/2-inch diced tomatoes
• 2 tablespoons capers, finely minced
• 2 tablespoons 1/4-inch diced red onion
• 1/2 teaspoon shallots, finely minced
• Kosher salt and freshly cracked black pepper
• Toasted Garlic and Herb Breadcrumbs, recipe follows
• Ricotta salata, for garnish
• Toasted Garlic and Herb Breadcrumbs:
• 1/2 loaf day-old country-style bread
• 3 tablespoons butter
• 3 tablespoons extra-virgin olive oil
• 1/4 cup fresh parsley leaves, finely chopped
• 2 cloves garlic, minced

Directions

Cut off the top 1/2-inch from the core side of the tomatoes. Using a spoon, scoop out the seeds and flesh surrounding them, leaving the exterior intact in a bowl shape.

In a small bowl, mix together the olive oil, vinegar, anchovies and garlic. Doing this will help disperse the anchovies evenly with the rest of the mixture.

In a separate bowl, combine the tuna, cucumbers, parsley, olives, tomatoes, capers, onions and shallots. Season with salt and pepper and dress in the anchovy mixture. Add more olive oil as needed to moisten the mixture, but it should not be wet.

Divide the filling among the tomatoes and top with some Toasted Garlic and Herb Breadcrumbs and shaved ricotta salata.
Toasted Garlic and Herb Breadcrumbs:

Cut the crusts from the bread and tear it into small pieces. Place in a food processor and pulse until a coarse-crumb consistency is reached. In a large skillet, heat the butter and olive oil together over medium-high heat. Add the breadcrumbs and toss to coat and continue to cook, stirring constantly. When the breadcrumbs begin to brown, stir in the parsley and garlic, and toast until golden brown, an additional minute. Remove from the pan and cool.

Quinoa and Spinach Stuffed Tomatoes

Quinoa and Spinach Stuffed Tomatoes

Ingredients

•     8 medium ripe tomatoes
•     salt, to taste
•     2 cups water
•     1 cup quinoa
•     2 teaspoons olive oil
•     6 cups fresh spinach
•     3 cloves of garlic, minced
•     1 teaspoon chopped fresh parsley
•     salt, to taste
•     freshly ground pepper, to taste
•     parmesan cheese
•     shredded mozzarella cheese

Instructions

    Preheat oven to 375.
    Slice off 1/2 inch of the stem end of the tomatoes and hollow out the inside.
    Slice just a small section off of the bottom of the tomatoes so that they will sit flat on a baking sheet.
    Sprinkle salt in the hollow portion of each tomato and place hollow side up on a baking sheet.
    Set aside.
    Place water and quinoa in a saucepan.
    Bring to a boil; lower to a simmer, cover, and cook for 15 minutes.
    Heat oil in a frying pan and add spinach.
    Season with salt and pepper, and cook until just wilted.
    Mix in the garlic and parsley, cook for a minute longer, and remove from stove.
    Add cooked quinoa to spinach; mix well.
    Taste for salt and pepper.
    Evenly divide the filling among the tomatoes.
    Cover with foil and bake for 20 minutes.
    Remove foil, sprinkle tops with parmesan cheese and mozzarella cheese.
    Bake for an additional 5 minutes, or until cheese is melted.
    Serve