tomatoes florentine

Name: Tomatoes Florentine
Prep time: 20 min
Cook time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 8 medium tomatoes; - salt; 2 tablespoon(s) all purpose flour; 1/2 teaspoon(s) salt; 1/4 cup(s) milk; 1 - egg yolk, lightly beaten; 1 tablespoon(s) butter, melted; 1 package(s) 10-ounce frozen chopped spinach,cooked and drained

(1 RATING)

34 Pinches

billy haze

Philadelphia, PA

Updated on May 10, 2013

Great way to use up my tomatoes from the gardens, simple appetizer for a picnic or barbeque

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prep time 20 Min

cook time 30 Min

method Bake

yield 8 serving(s)

Ingredients

8 medium tomatoes
- salt
2 tablespoons all purpose flour
1/2 teaspoon salt
1/4 cup milk
1 - egg yolk, lightly beaten
1 tablespoon butter, melted
1 package 10-ounce frozen chopped spinach,cooked and drained

How To Make tomatoes florentine

Step 1

Preheat oven to 375 degrees.

Step 2

Cut a slice from teh top of each tomato. Scoop out pulp,leaving a shell at least 1/4 inch thick. Place tomatoes upside down on paper toweling to drain.
Step 3

Sprinkle the inside of each tomato with salt. In a sauce pan,combine flour and salt. Blend in milk. Stir in egg yolk and melted butter. Add well-drained spinach; blend well. Cook over medium heat until spinach begins to simmer.
Step 4

Spoon mixture into tomatoes,mounding to form a rounded top. Arrange in a shallow baking dish.
Step 5

Bake for 10-15 minutes until tomatoes are cooked but not mushy. Serve hot.
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