Elizabeth's Favorite Spinach Stuffed Tomatoes

By ngaldi

Ingredients

• 20 ounces frozen chopped spinach, thawed and squeezed dry
• 1/2 cup pine nuts
• 1/4 cup safflower oil, divided
• 2 medium onions, chopped
• 2 cloves garlic, minced
• salt and pepper to taste
• 1/8 teaspoon nutmeg
• 6 medium tomatoes
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons dried basil

Details

Adapted from foodnetwork.com

Preparation

Step 1

Squeeze moisture from spinach. Saute pine nuts in 1/4 cup oil until golden, watching carefully to avoid burning. Stir in onions and garlic. Saute 1 to 2 minutes. Add 1/4 cup oil, spinach, salt, pepper and nutmeg. Remove from heat. Cut a thin slice from top of each tomato. Hollow out tomatoes (reserving for another use) and drain well. Sprinkle inside of each with salt, pepper, sugar and basil. Fill with spinach mixture. Arrange tomatoes in buttered baking dish large enough to hold them without crowding. Sprinkle with remaining 1/4 cup oil (I don't). Bake in preheated 350° oven for 15 minutes.