Tomatoes Stuffed With Spinach

1. 1

   Preheat the oven to 350.

2. 2

   Melt the butter in a frying pan over medium-high heat, add the spinach leaves, cover, and allow to cook for a minute. Season with salt, pepper, nutmeg to taste. Remove from the flame.

3. 3

   Spear the garlic clove on a kitchen fork and stir it through the spinach several times. Allow the spinach to cool.

4. 4

   Blanch the tomatoes in boiling water, refresh in iced water, and peel. Cut each tomato in half and scoop out the seeds.

5. 5

   Stuff the spinach into the tomato halves. Pour the beef stock onto a small baking tray and place the tomatoes on it. Heat through in the oven for 2 to 3 minutes.

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