A generous filling of fresh spinach enriched with pine kernels and Parmesan cheese gives an Italian flavour to the giant tomatoes in this vegetarian dish, and it is equally delicious served hot or cold.
ingredients
serves: 2
1 1/2 tablespoons olive oil
1/2 pound fresh spinach
4 large tomatoes, about 1/2 pound each
1/4 pound pine kernels
1 clove garlic
1 cup Parmesan cheese
Salt and black pepper
method
1. Preheat the oven to 220°C (425°F. Lightly oil a baking sheet. Destalk, rinse and dry the spinach.
2. Heat the rest of the oil in a saucepan and add the spinach, cover and cook for 2 minutes. Uncover, stir, and leave to cook for 1 minute. Drain off the liquid, transfer the spinach to a bowl and set it aside.
3. Destalk, rinse and dry the tomatoes; slice off and reserve the tops. Discard the pith, seeds and juice from the centre of each.
4. Lightly toast the pine kernels (see box, right), then add them to the spinach. Peel the garlic and crush it in, then grate over the Parmesan, season to taste with salt and black pepper and mix.
5. Press the spinach mixture into the tomatoes, piling it up, then balance the tops on the stuffing and bake them on the top shelf of the oven for 12-15 minutes.
