INGREDIENTS

INSTRUCTIONS

1a.  Select large symmetrical tomatoes, the riper the better.  Cut off the
tops with a serrated knife and resere tops.  Use the handle-end of a
teaspoon to scrape out all the seeds, juice and partitions, leaving a shell
(be careful not to pierce the sides). Salt the cavities and set the
tomatoes upside down on a paper towel for 30 minutes. Blot tomato cavities
with a paper towel and fill them with your selected stuffing, mounding it
slightly.  Set the reserved caps back on top at a jaunty angle; refrigerate
until serving time.
Depending on the size of the tomatoes, each will hold 1/2 to 3/4 cup
stuffing.
1. Wash and dry the tomatoes and cut off their tops.  With the handle end
of a small spoon, scrape out seeds and partitions, being careful not to
pierce the sides of tomatoes. salt the cavities and set the tomatoes upside
down on a paper towel to drain for 30 minutes.
2.   Heat the olive oil in a skillet, add the onions and cook, covered,
over low heat until tender and lightly colored, about 25 minutes.
3. Chop the spinach and add it to the skillet.  Combine onions and spinach
thoroughly, season to taste with salt, pepper and nutmeg, and cover.  Cook
over low heat, stirring occasionally, for 10 minutes.  Do not let the
mixture scorch.
4. Beat ricotta and egg yolks together thoroughly in a mixing bowl.  Add
spinach mixture, pine nuts, 1/4 cup of the Parmesian and the parsley, and
season to taste with salt and pepper.
5.  Gently blot tomato cavities dry with a paper towel and spoon an equal
share of the spinach mixture into each one.  Top each tomato with a
sprinkle of additional Parmesian.
6. Arrange tomatoes in a shallow baking dish and set in the upper third of
a preheated 350#161#F oven. Bake until tops are well browned and filling is
hot and bubbly, about 20 minutes. Serve immediately.
Posted to MC-Recipe Digest V1 #200
Date: Mon, 12 Aug 1996 23:13:49 -0400
From: ADAMSFMLE@aol.com
NOTES : Other stuffings include Tarragon Chicken Salad,  Shrimp and Grape
Salad,  either of the arugula salads, or Rice and Vegetable Salad.
See index
for recipes.

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