Stuffed Tomatoes with Spinach, Oranges and Pine Nuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g tomato (s)
- 500 g spinach leaves, fresh or frozen
- Salt water
- 2 shallot (s)
- 100 g cooked ham
- some lemon balm
- 40 g butter
- 50 g pine nuts
- 1 orange (s), untreated, the zest and juice it
- Salt and pepper, black
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Wash the tomatoes, cut off the lid and carefully scoop out with a small spoon. Drain with the opening facing down on kitchen paper.
- Clean the spinach and wash it in cold water. Briefly blanch in boiling salted water, drain through a sieve, squeeze out a little and roughly chop. Peel and finely dice the shallots. Wash the lemon balm and cut into fine strips. Cut the lids of the tomatoes into very small cubes and remove the stalks.
- Melt the butter in the pan, brown the pine nuts in it, fry the shallots and diced ham briefly, then add the crushed spinach, the orange zest and the orange juice. Season with salt and pepper, then fold in the lemon balm and diced tomatoes.
- Fill the tomatoes with the mixture. Bake in a casserole dish greased with butter in a preheated oven at 190 ° C for approx. 20-25 minutes.
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