With the mouth watering Rib-Eye with Stout Sauce we had last week, I made these stuffed tomatoes on the side, and it was the perfect touch to a date night dinner at home. The bottom of that tomato tasted really darn good after soaking in that stout sauce.
I used my Serrano Creamed Spinach recipe as a base (I'm addicted to that stuff), scooped out a tomato and baked it. Easy as that, and it looks kind of fancy. Well, maybe it would, if you were more delicate than me and didn't crack the tomato when you were scooping the inside out. Being delicate isn't really my thing.
Keep reading for the recipe, which will work for two overly stuffed large tomatoes or four smaller tomatoes. It may have served more, but I kept snacking on the spinach while making it.
1 10 oz. package chopped frozen spinach
3-4 serrano peppers, chopped
3 oz low fat cream cheese (or about 1/3 of a block)
1-2 tablespoons milk
1/4 cup shredded parmesan cheese, plus more for sprinkling on top of tomatoes
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 to 4 tomatoes
Cook spinach according to package directions, drain and squeeze out excess water.
Place spinach and all remaining ingredients in stovetop pan and heat over medium to medium low heat, stirring occasionally. Cook until heated through and cheese is bubbling.
While spinach is cooking, cut the tops off the tomato and using a spoon, scoop on the seeds and some of the inside of the tomato.
Stuff tomatoes with spinach, sprinkle with more parmesan cheese.
Place under broiler until cheese starts to melt, approximately 3 to 5 minutes. Keep a close eye on the food under broiler, that can burn food really quick.