Creamed spinach stuffed tomatoes

  • Preparation Time20 mins
  • Cooking Time25 mins
  • DifficultyEasy
240 ml double cream
1 tbsp extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
600g frozen spinach, defrosted
A few grates of nutmeg
2 large beefsteak tomatoes
60g blue cheese crumbles
Chopped chives, for garnish
1) Place the cream in a small pot and reduce by half by gently simmering 20 mins.

2) 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 mins. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Season to taste with salt and pepper.

2) Preheat grill.

3) Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with with half of the blue cheese. Grill to brown the cheese. Garnish the tomatoes with chives.

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