New Castle Stuffed Tomatoes

1. 1

   Preheat oven to 400 degrees.

2. 2

   Take clean dry tomatoes and cut off the top quarter. Reserve tops for presentation. With paring knife, loosen the inner membranes of the tomato, ensuring that you leave at least a quarter to half inch of flesh so that tomatoes will retain shape. Scoop out the innards and dispose. Salt inside sparingly and turn upside down on rack to dry.

3. 3

   Toast pine nuts for 2 minutes in nonstick pan with oil until just brown. Puree spinach, pine nuts and garlic with food processor. Remove blade and hand mix in creme, currants and salt and pepper to taste. Use more creme fraiche if you prefer a creamier filling

4. 4

   Fill tomatoes with spinach mixture and bake in oven on roasting rack for 12 to 14 minutes, until tomatoes are soft. Cool on rack and serve immmediately. Place tops back on, slightly skewed to display rich green center.

5. 5

   Note: In summer, these may also be prepared on the grill.

* Per serving · 4 servings · Values may vary.