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
Manage Your Diet Anywhere
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.
Cuisine Writer
