Old School Stuffed Tomatoes

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Use a serrated knife to cut the top off of each tomato.

3. 3

   Use a grapefruit knife (or a paring knife) to cut out the inside of the tomato.

4. 4

   You may need to use your fingers to pull it out after cutting.

5. 5

   Use a spoon to remove any leftover seeds or pulp.

6. 6

   In a blender or food processor, puree the spinach with the sour cream, Parmesan, salt and pepper.

7. 7

   Gently spoon the mixture into each tomato and top with the gruyere.

8. 8

   Bake until the cheese is melted and bubbly, 20 to 25 minutes.

No additional tips available.