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
Stuffed Tomatoes with Spinach, Oranges and Pine Nuts
Stuffed Tomatoes with Spinach, Oranges and Pine Nuts

Instructions

  1. Wash the tomatoes, cut off the lid and carefully scoop out with a small spoon. Drain with the opening facing down on kitchen paper.
  2. 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.
  3. 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.
  4. 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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