Grilled Tomatoes

Ingredients

For the spinach stuffing

  • 2 1/2 Cups  frozen spinach, thawed
  • 1 1/2 Cup  heavy cream
  • 1/4 Teaspoon  freshly grated nutmeg
  • 1/2 Cup  unsalted butter
  • 2 Tablespoons  all-purpose flour
  • 1 Teaspoon  kosher salt
  •  Pinch of  black pepper
  • 1 1/2 Cup  seasoned breadcrumbs

For the grilled tomatoes

  • 3/4 Cups  spinach stuffing
  • beefsteak tomatoes, cut into 1/4-inch-thick slices
  • 1/4 Cup  plus 2 tablespoons shredded American cheese

Think of this as a cool-weather option for grilled tomatoes. Although these grilled tomatoes are cooked under a broiler, one could argue that a broiler is essentially an upside-down grill. Besides, once you sink your teeth into the bubbling hot spinach stuffing, it won't really matter exactly how these tomatoes were cooked. These tomatoes are extremely popular at Joe's Stone Crab, with locations in Miami, Chicago, and Las Vegas.

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Directions

For the spinach stuffing

Place the spinach in a saucepan and bring to a light simmer over medium heat. Add the heavy cream and nutmeg. Simmer for 8-10 minutes.

Meanwhile, in another pan, melt 2 tablespoons of the butter over low heat. Once the foam subsides, slowly whisk in the flour to make a roux. Whisk continuously until all of the flour is incorporated and no longer raw.

Add the spinach and cook for 5 minutes. Season with the salt and pepper. Remove from the heat and let cool. Meanwhile, melt the remaining butter. Once the spinach is cool, add the remaining butter and the breadcrumbs. Mix well. 

For the grilled tomatoes

Form the spinach stuffing into 2-ounce patties. Place each patty on top of each tomato. Place the tomatoes under the broiler and brown the stuffing. Remove from the broiler and place the shredded cheese on top of tomatoes. Place back under the broiler and brown lightly.

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