Spinach Filled Tomatoes – hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Spinach Filled Tomatoes
HOT LUNCH RECIPE WAGON: Spinach Filled Tomatoes
These make an attractive first course with whole wheat or sourdough bread rolls
4 large tomatoes
1 ¼ pounds fresh spinach
1 small yellow onion
2 tablespoons (1/4 stick) butter or margarine
1 cup milk
2 tablespoon all purpose flour
1/4 tablespoon ground nut Meg
2 tablespoons half-and-half
Salt and pepper
Preheat
the oven to 400°F. Using a sharp knife cut off and discard a ¼ inch slice from the stem end of tomatoes. Scoop out and discard the seeds and pulp. Place the tomatoes upside down on paper towels to dream. Meanwhile, rinse and drain spinach, discard any large stems.
Place
the spinach in a Dutch oven or stockpot. Cover and cook over high heat until the leaves are just wilted, stirring occasionally. About three minutes. Drain the spinach in a colander, pressing the water. Chop the spinach and set it aside.
In
the same Dutch oven, melt butter over moderate heat. Add onion and sauté until soft, about five minutes. Stir in flour until well mixed. Gradually stir in milk and bring the mixture to a boil. Stir in the spinach, nutmeg, half-and-half, Cook until the spinach is heated through. Season the mixture with salt and Pepper
Fill
each tomato with an equal amount of the spinach mixture. Place the filled tomatoes in and ungreased baking dish. Bake until the tomatoes are heated through, 3 to 5 minutes. Pack into a heated lunch box for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF