Spinach-stuffed Tomatoes

  • ¾ lb. spinach
  • 8 medium size tomatoes
  • 1 Tbsp. butter
  • 1 Tbsp. vegetable oil
  • 1 medium onion, finely chopped
  • 1 ¼ cups freshly grated Parmesan cheese, divided use
  • 2 Tbsp. dry breadcrumbs
  • 1/8 tsp. nutmeg

Pick through spinach leaves, discarding stems and any yellow or wilted leaves. Plunge spinach into a large quantity of cold water to clean; lift out, drain, pat dry, and coarsely chop. Set aside. Cut off top fourth of each tomato; reserve for other uses (you could add this to the Tomato Basil Soup!). With a small spoon or melon baller, scoop out pulp to make hollow shells. Chop pulp and allow to drain in a colander. Melt butter in oil in a large frying pan over medium high heat. Add onion; cook, stirring, until soft. Stir in drained tomato pulp and spinach; cook, stirring, until spinach is wilted. Stir in 1 cup of the cheese, breadcrumbs and nutmeg. Heat broiler. Fill each tomato with spinach mixture and arrange in an ungreased baking pan; sprinkle evenly with remaining cheese. Broil 4” below heat until cheese is lightly browned. Makes 8 servings.