Spinach Stuffed Tomatoes: A Lovely and Delicious Side Dish

Last night, I decided to finally cook the sirloin steak I had been dry aging for a dinner last weekend for a friend who never came to visit.  I didn't really feel like making all the side dishes I had planned for as they just seemed like too much work for a meal just for me.  So, I set out to see what I had in my refrigerator, freezer, and pantry.  I made this recipe up on the spot, and it was the absolute best part of the meal.  That week long dry aged steak au poive was good, don't get me wrong, but it was clearly overshadowed by this tomato. 

The tang of the ricotta salata along with the bitterness of the spinach made for a lovely, complexly flavored dish.  In fact, I liked it so much, I made it again for lunch today, so I could write down the recipe.

Ricotta Salata may not be readily accessible, but don't be daunted.  Next time you go to an Italian market, or a place that sells specialty cheeses, just keep this recipe in mind and buy a big block of this cheese.  It freezes very well and makes for a wonderful cheese on a simple salad.  It also tops pasta.  This cheese is somewhat like a good feta, or mizrithra.  It does not melt, and has a salty bite.

I hope you will enjoy this recipe as much as I  do.  Vegetarians, delight, meat eaters, alike.

Spinach Stuffed Tomatoes

(serves 4)

4 baseball sized tomatoes

1 T. olive oil

½ t. crushed red chile flakes

½ cup onion, chopped into ¼ inch pieces

2 garlic cloves, minced

4 slices sourdough bread (about 2 cups), cut into ¼-1/2 inch pieces

¼ c. half and half (or milk, or, go crazy and use cream)

1 cup frozen spinach, thawed and squeezed fairly dry

2 t. fresh thyme

¼ cup plus 2 T. ricotta salata (this is dried ricotta cheese, not the kind in a container), crumbled

Salt and pepper

Directions

Preheat oven to 375 degrees.

Cut off the top ¼ inch of the tomatoes, and reserve.  Run a knife (preferably a serrated knife along the inside wall of the tomato, being careful not to break through the bottom.  Use a tablespoon to scoop out the filling of the tomato.  Remove the seeds from the center of the tomato you’ve just removed.  Cut this, along with meat from the tops into ¼ inch pieces.  Use a spoon or your fingers to remove the seeds leftover in the inside of the tomatoes.  Salt the insides of the empty tomatoes with a sprinkling of Kosher salt and place upside down on a plate while you prepare the filling. 

Heat oil in a non-stick pan.  Add red chile flakes.  Saute onions in 1 T. olive oil until translucent, about 5 minutes. Add garlic and reserved tomato pieces.  Cook 1 minute.    Add sourdough bread and sauté for one minute longer.  Add ½ and ½ as well as the thyme.  Cook for 1 minute.  Add the spinach and cook for one additional minute.  Remove from heat and add ¼ cup ricotta salata.  Fill each of the tomato cavities to over flowing.  Press tightly.  Place the stuffed tomatoes in a lightly oiled pie tin.  Top with a sprinkling of the remaining ricotta salata.

Bake at 375 for 20 minutes until the skin of the tomato slightly splits and the top is slightly browned.