Stuffed Tomatoes

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Stuffed Tomatoes

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

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.

“Eat at Joe’s: The Joe’s Stone Crab Restaurant Cookbook” by Jo Ann Bass and Richard Sax
 

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