Tomatoes With Spinach Vera Cruz
|Cooked chopped spinach||2 Cup (32 tbs)|
|Firm tomatoes||6 Medium|
|Sea salt||To Taste|
|Unrefined oil||1 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Ground black pepper||1|
|Mozzarella cheese slices||5|
Save liquid for stock.
Cut out centers of tomatoes, leaving firm outside wall.
Sprinkle with sea salt and turn open side down to drain.
Chop the part of the tomato removed from center and drain also.
Heat a skillet.
Add oil and onion and saute on low heat.
Squeeze the spinach to dry it completely, then add to the onion.
Also add the chopped, well-drained tomatoes and sour cream.
Season with sea salt, Tabasco, and freshly ground pepper.
Stir well and add 2 slices of the cheese, finely chopped.
When heated through, fill cavity of tomatoes.
Place in lightly oiled baking dish.
Top each tomato with a triangle of cheese.
Just before time to serve, place in 350 C oven long enough to melt cheese and heat through (about 15 minutes).