Yield
4 servings
Ingredients
- 4 tomatoes
- 2 teaspoons salt or to taste, divided use
- 2 slices bacon, cut into slivers
- ½ cup pine nuts
- 1 pound fresh spinach (Choose baby leaves or flat leaves. Not curly leaves.)
- 1 clove garlic, minced (1 teaspoon)
- ½ teaspoon pepper
- 1 pound fresh spinach
- ¼ cup shredded Parmesan cheese
Directions
- Use a serrated knife to trim off ¼ inch from the top of each tomato. Use a melon baller or spoon to scoop out the inside pulp of each tomato, creating 4 tomato bowls. Set pulp aside. Salt and pepper the inside of each tomato bowl.
- Place a cooking pot over medium heat and add bacon; cook until bacon begins to get crisp. Add pine nuts, garlic, salt and pepper. Cook a minute to bring out the flavor of the pine nuts.
- Meanwhile, wash spinach and drain. Add spinach (some water will be left on the spinach leaves; this is okay) to the pot; cook and stir until spinach is wilted. Chop reserved tomato pulp and stir into cooked spinach. Taste and add salt and pepper to taste.
- Fill tomato cups with spinach and place in flat baking dish. Reserve extra spinach. Top each filled cup with 1 tablespoon Parmesan cheese. Filled tomato cups can be kept warm in a warming drawer for up to 1 hour, covered lightly with foil.
- To serve, reheat reserved spinach and divide into 4 portions. Place one portion on each serving plate and set a filled tomato cup on top.
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