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Recipes - and - Recipes8 small tomatoes, hollowed out and patted dry
2 packets frozen chopped spinach
1/2 cup sour cream
1/8 tsp. nutmeg
1/4 tsp. dillweed
1/2 tsp. lemon juice
1/4 tsp. Dijon mustard
Parmesan cheese and melted butter
Early on the morning of serving, prepare the tomatoes and cook the spinach according to the package directions. Drain very thoroughly in a collander, pressing out all the juice. Spinach must be dry. To the spinach, add the sour cream, nutmeg, dillweed, lemon juice and mustard & pepper. Stuff the tomatoes with this mixture and sprinkle the tops with the Parmesan cheese and a little melted butter. Set aside. Twenty minutes before serving, bake tomatoes at 350ºF until heated through, (about 1 minutes). Do not overcook or the tomatoes will collapse. Dress each cooked tomato with a dollop of sour cream if you wish.
Sharon Anderson
Race View B&B, Metchosin
(near Victoria) BC
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