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Grilled Stuffed Tomatoes




Source of Recipe


"Eat at Joe's: The Joe's Stone Crab Restaurant Cookbook" by Jo Ann Bass and Richard Sax


List of Ingredients




3 very large, ripe beefsteak tomatoes
1 cup Creamed Spinach
1 1/2 cups seasoned bread crumbs
6 Tbsp. unsalted butter
Salt and pepper
1 cup American or Cheddar cheese

Recipe



Heat broiler, with rack 5 or 6 inches from heat source. Cut each
tomato into 4 slices, discarding cores; arrange slices on baking
sheet. In mixing bowl, stir together spinach (recipe below), bread
crumbs, melted butter, salt and freshly ground pepper; mixture will
be quite thick. With tablespoon, mound some spinach mixture over each
tomato slice, nearly covering it. Top generously with grated cheese,
gently pressing it on. Broil until cheese is bubbly and beginning to
turn lightly golden, about 5 minutes (timing can vary; watch
carefully to prevent burning). With spatula, transfer tomatoes to
platter and serve hot.