CREAM SPINACH STUFFED TOMATOES

Cream Spinach Stuffed Tomatoes image

This is the first Rachel Ray recipe that I have tried, and that I actually liked! This was a super, simple recipe, and I wanted to post it because I thought everyone would enjoy it. I'm not a spinach person, but this was really good.

Provided by CyndiCB

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 cup heavy cream
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
salt & freshly ground black pepper
2 (8 ounce) boxes frozen spinach, chopped defrosted
1 dash nutmeg
2 large beefsteak tomatoes
1/2 cup blue cheese, crumbles

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.

Nutrition Facts : Calories 719.1, Fat 62.8, SaturatedFat 35.5, Cholesterol 188.3, Sodium 711.8, Carbohydrate 26.6, Fiber 10.5, Sugar 8.8, Protein 21.6