Tomatoes With Creamed Spinach Recipe

Nutritional

Serving Size: 1 (140.2 g)

Calories 103.6

Total Fat - 8.3 g

Saturated Fat - 4.3 g

Cholesterol - 16.7 mg

Sodium - 158 mg

Total Carbohydrate - 6.2 g

Dietary Fiber - 1.8 g

Sugars - 3 g

Protein - 2.6 g

Calcium - 71.2 mg

Iron - 1.3 mg

Vitamin C - 21 mg

Thiamin - 0.1 mg

Step by Step Method

Step 1

Parboil tomatoes for 5 minutes.

Step 2

Peel off the skin.

Step 3

Cut in half the scoop out the pulp.

Step 4

Cook the spinach in cream sauce (can add diced tomatoes into filling).

Step 5

Fill tomatoes. Dab with butter.

Step 6

Bake 400 degrees 25 minutes.

Tips

No special items needed.

I must confess that I only noticed at the last minute that the tomatoes were intended to be stuffed with the spinach. Because I had garden tomatoes that were a bit too small, stuffing them was not going to work, so instead I layered sliced tomatoes, with the creamed spinach, and topped with some bread crumbs before baking and let me tell you, it worked beautifully. For the white sauce, used approximately 1cup and made the sauce by adding bit of chopped garlic, parmesan cheese, and a small pinch of nutmeg and black pepper. Came out so very tasty and I would definitely make this recipe again, though, I’m curious to try stuffing the tomatoes next time. So very good. Thank you, Dee, for sharing!