These hearty tomatoes can be served as a side or a main dish.
2 Ripe Beefsteak Tomatoes, halved & seeded
Extra Virgin Olive Oil
20 Crimini Mushrooms, chopped
1 Rib Celery, finely chopped
2 c. Spinach, washed & dried
Salt & Pepper to taste
1/2 tsp. Ground Nutmeg
2 T Sherry Vinegar
1 T Dijon Mustard
½ c. Flat Leaf Parsley, chopped
Sauté mushrooms in olive oil until browned.
Add the celery & cook until softened.
Season with salt & pepper
Add the vinegar & mustard.
Wilt in the spinach
Season with nutmeg.
Cook 1 – 2 minutes.
Add the parsley at the end to finish.
Stuff into tomato halves & serve.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
Leave a comment: