Spinach-Stuffed Tomatoes from The Robert Carrier Cookbook by Robert Carrier
Slice tops off tomatoes; scoop out interiors carefully and discard. Rub hot cooked spinach twice through a fine sieve; add butter, and season to taste with salt and freshly ground black pepper. Fil...
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Ingredients
- salt and freshly ground black pepper
- 8 tablespoons hot cooked spinach
- 8 large tomatoes
- butter
- 2 tablespoons freshly grated parmesan
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