Wednesday, February 15, 2012

Spinach & Cheese Tomato

Yield: 2 Servings

  • 2 strips bacon, chopped
  • 2 big tomatoes
  • 1/3 cup frozen spinach
  • 1/3 cup shredded cheese plus more for top

  1. Pre-heat oven to 200° C (390° F)
  2. Cut the "head" of the tomatoes and with a knife, cut the inside if the tomato -in a circular form- leaving a more or less thick skin, then empty the tomatoes taking everything out with a spoon. Separate the slimy parts of the tomato from the firm parts; cut the firm parts into small squares and separate 1/2 cup for later
  3. Cook bacon over a small skillet in medium heat until lightly brown, about 2 minutes. Add spinach and the 1/2 cup tomato and cook for 2 more minutes, eliminating liquids. Add cheese and mix well
  4. Fill the insides of the tomatoes and top them with shredded cheese; bake in the over for about 5 minutes or until cheese is melted. Enjoy!