Spinach-Stuffed Tomatoes

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 8 large tomatoes
    • 8 tablespoons hot cooked spinach
    • butter
    • salt and


    Slice tops off tomatoes; scoop out interiors carefully and discard.

    Rub hot cooked spinach twice through a fine sieve; add butter, and season to taste with salt and freshly ground black pepper. Fill tomatoes with the hot purée; sprinkle with freshly grated Parmesan and dot with butter. Arrange filled tomatoes in a buttered baking dish and bake in a slow