Stuffed Tomatoes with Spinach

Name: Stuffed Tomatoes with Spinach (Tomates farcies aux épinards)
Cuisine: Swiss
Ingredients: 4 medium ripe tomatoes, stalks removed; 200 g (7 oz) leaf spinach, stalks removed, blanched and roughly chopped; 50 g (2 oz) cottage cheese; 4 sprigs of chervil; salt, nutmeg and freshly ground pepper; 2 medium yellow peppers, washed and trimmed; 15 ml (1 tbsp) finely chopped shallots; 1 small clove of garlic, skinned and chopped; a few sprigs of fresh thyme; 400 ml (14 fl. oz) vegetable stock; a pinch of sugar; salt and freshly ground pepper; salt and freshly ground pepper

Tomates farcies aux épinards

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Serve these tomatoes on their own as a vegetable accompaniment or as a first course, arranged in soup plates with yellow pepper sauce.

Ingredients

4 medium ripe tomatoes, stalks removed
20 g (¾ oz) shallots, finely chopped

Europe
France
Switzerland
Starter
Side dish
Vegetarian
Gluten-free

Method

Cut open the stalk end of each tomato with a knife, take out the middle with a teaspoon and season the tomatoes with salt.
Sauté the shallots in a non-stick pan, stirring carefully, until they are soft and transparent but not coloured.
Add the well-drained spinach and sauté for about 2 minutes.
Add the cottage cheese and season with salt, nutm