Cheesy Spinach Stuffed Tomatoes

Brace yourselves for the EPIC amounts of yum about to assault your face!!!

 

Ingredients

2 cups heavy cream (one pint or so-Just use the whole box)

extra-virgin olive oil to coat the bottom of the saute pan

1 med yellow onion, finely chopped

4-5  cloves garlic, finely chopped

Salt and freshly ground black pepper

1 pound bag chopped frozen spinach, defrosted

10-12 medium/large tomatoes

8 ounce container blue cheese crumbles

8 ounce Shredded parmesan

8 ounce Shredded mozzarella

Save some cheeses, for garnish

 

Directions

Preheat oven to 350

 

Place the cream in a small pot and reduce by half by gently simmering 20 minutes so DO NOT BOIL.

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Trim the tops off tomatoes and scoop out the seeds.

Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes.

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Drain the spinach by wringing dry in clean kitchen towel and add to onions and garlic.

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Season spinach with salt and pepper then stir in the reduced cream. Adjust flavor to your taste.

Stir in the entire container of blue cheese and approximately ¾-1 cup each of parmesan and mozzarella

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Stand tomatoes in high sided cake pan

Stuff tomatoes with creamed spinach cheese mixture and top each with both parmesan and mozzarella cheese.

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Put in oven at 350 for about 15 minutes then turn on broiler

Broil to brown the cheese.
wpid-20140608_195524.jpg Let them cool off and serve as a side or as the main dish. Enjoy!

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