Best Creamed Spinach Stuffed Tomatoes Recipes

CREAMED SPINACH STUFFED TOMATOES

Steps:

• Place the cream in a small pot and reduce by half by gently simmering 20 minutes.
• Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.
• Preheat broiler.
• Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.

TOMATOES STUFFED WITH CREAMED SPINACH

Steps:

• 1. First, cut the tops off the tomatoes and hollow them out. I use a melon-baller to hollow out my tomatoes. Then turn the tomatoes upside down and place them onto a paper towel so that they can drain very well (this keeps them from turning into baked mush).
• 2. In a heavy skillet, cook the bacon to your liking (I prefer very crispy, just before burnt, bacon). Then pull the bacon out to drain but leave the drippings in the pan. Once they're drained, chop the bacon down to coarse bacon bits and set aside.
• 3. Add the chopped onions into the skillet and cook until they are tender.
• 4. Chop up the baby spinach and add it to the onions and continue to cook until the spinach is wilted nicely.
• 5. Once the onions and spinach are done, cut the heat and add in the sour cream, tabasco sauce, salt and pepper, and about half of the chopped bacon that you cooked. Stir together until well blended.
• 6. Turn the tomatoes right side up and fill with the spinach mixture. Top each tomato with about a tablespoon or two of crumbled gorgonzola cheese, depending on how large the tomatoes are. Then sprinkle with remaining bacon bits and place them onto a prepared baking sheet.
• 7. Bake at 350 degrees for about 15-20 minutes. at 12 minutes, the tomatoes should still be warm and firm and the gorgonzola wil have just started to melt, at 20 minutes, the tomatoes will be less firm but the gorgonzola will be more melted.
• 8. Serve warm.

CREAMED SPINACH STUFFED TOMATOES

Steps:

• Place oven rack about 6-inches from heat. Preheat broiler.
• Cut off 1/4-inch from the stem end of each tomato.
• Scoop out pulp and seeds from the tomatoes.
• Place cut side up in an 8 X 8-inch glass.
• In a nonstick skillet, melt butter over medium heat. Add onionand cook until tender. Stir occasionally.
• Stir in the creamed spinach, salt, cayenne, and pepper and cook until mixture simmers. Remove from the heat and add 1/2 cup of the shredded cheese mix well.
• Evenly spoon the mixture into the tomatoes; sprinkle 1/4 cup of the left over cheese. Broil 2 to 3 minutes or until the cheese has melted, and lightly browned.

CREAMED SPINACH STUFFED TOMATOES

Steps:

• Place the cream in a small pot and reduce by half by gently simmering 10 mins Heat med skillet with olive oil over med heat, add onions and garlic, season with salt and pepper and sauté until translucent 6-7 mins Season Spinach with nutmeg then stir in the reduced cream. Adjust flavor with S & P. Preheat broiler. Trim tops off tomatoes and scoop out seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese Broil to brown the cheese. Garnish the tomatoes with chives