Tomatoes Florentine

Tomatoes Florentine

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billy haze


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


★★★★★ 1 vote

20 Min
30 Min


  • 8 medium
  • ·
  • 2 Tbsp
    all purpose flour
  • 1/2 tsp
  • 1/4 c
  • 1
    egg yolk, lightly beaten
  • 1 Tbsp
    butter, melted
  • 1 pkg
    10-ounce frozen chopped spinach,cooked and drained

How to Make Tomatoes Florentine


  1. Preheat oven to 375 degrees.
  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.
  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.
  4. Spoon mixture into tomatoes,mounding to form a rounded top.
    Arrange in a shallow baking dish.
  5. Bake for 10-15 minutes until tomatoes are cooked but not mushy.
    Serve hot.

Printable Recipe Card

About Tomatoes Florentine

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Hashtag: #florentine

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