CHEESY TOMATO CUPS WITH CREAMED SPINACH

Rose Mary Mogan

By
@cookinginillinois

My husband loves my original Tomato cups with spinach. I wanted to make this one a little cheesier than the other recipe.

The addition of swiss, cheddar, & parmesan cheeses added just what was needed to elevate the flavors & creaminess of the spinach.

I made 14 halves of these, I did share with the neighbors, but my husband loves them so much, I hope they last @ least 2 days.

I love veggies , & this was one of 4 sides to make our meal complete for our CHRISTmas Dinner.

By cooking the whipping cream over a low simmer to half the reduction, adds a lot more creaminess & flavor.


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Comments:

Serves:

7-14 depending on appetites & Portion size

Prep:

40 Min

Cook:

25 Min

Method:

Bake

Ingredients

7 medium
fresh tomatoes, washed, halved, & cored
2 c
heavy whipping cream
40 oz
frozen chopped spinach ( thawed & squeezed dry)
1 large
sweet onion, chopped (vadalia or similiar) chopped
2 Tbsp
each butter & olive oil
12
mini sweet peppers (red, yellow & orange) chopped
1 c
cubed sharp cheddar cheese (4 ounces)
8 oz
cubed swiss cheese
1 1/2 c
shredded parmesan plus extra for top & inside tomato cups
8 clove
garlic, minced
1 tsp
lemon pepper
1 tsp
nutmeg (you will be surprised @ the flavor it adds)
2 tsp
onion powder
`1/2-1 tsp
kosher salt or to your taste
1 1/2 tsp
basil

Directions Step-By-Step

1
Add the heavy whipping cream to a small sauce pan and allow it to simmer over low heat for about 20 minutes or so till it has reduced to about half. PREHEAT OVEN TO 350 DEGREES F.
2
Spray a 9X15 X2 inch size casserole dish with non stick cooking spray, set aside till needed. Wash & Chop peppers to be added to spinach.
3
Wash core & halve tomatoes. Using a table spoon.go around inside of tomato with a tablespoon to remove center of membrane. Save for another use. Repeat till all of the tomatoes have been cored. Place in prepared casserole dish,sprinkle a small amount of parmesan into each tomato cup, and set aside till ready to fill with creamed spinach mixture.
4
Squeeze spinach till all excess water has been removed.
5
In a large skillet add butter & olive oil, melt together, then add chopped onions, minced garlic, sweet peppers & spinach & saute till veggies are transparent. Now add the spices, cubed swiss & cheddar and 1 cup of shredded parmesan, stir till cheese begins to melt.
6
Pour in reduced whipping cream & stir to blend together.
7
Remove from heat then fill each tomato half with spinach mixture. Divide evenly among each cup, then top with shredded parmesan cheese. Place in preheated 350 degree F. oven & bake for 20 to 25 minutes till cheese melts & mixture is hot & bubbly. Remove from oven and serve while hot.
8
Allow 1 to 2 portions per servings.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American