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Tomatoes Florentine

Tony.Grant's picture
Ingredients
  Tomatoes 6 Medium
  Salt 1⁄2 Teaspoon
  Fresh spinach/2 packages, 10 ounces each frozen chopped spinach 12 Ounce
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Milk 3⁄4 Cup (12 tbs)
  Hard cooked eggs 2
Directions

1. Cut a slice, 1/4 inch thick, off the top of each tomato. Scoop out the insides of tomatoes, leaving a shell about 1/4 inch thick. Sprinkle insides with salt and set aside.
2. Cook fresh spinach in small amount of boiling water 5 to 8 minutes. Drain well; chop and return to saucepan. (Or prepare frozen spinach according to package directions; drain well.) Add butter or margarine; stir until melted.
3. Blend togetherflourand milk; add to spinach. Cook and stir until thickened and bubbly.
4. Sieve one hard-cooked egg yolk and set aside. Chop remaining egg and egg white and add to creamed spinach.
5. Fill tomatoes with spinach mixture. Place in a shallow baking dish. Bake at 375° for 20 minutes.
6. Sprinkle tops of tomatoes with sieved egg yolk just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Tomato
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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