Grilled Tomatoes Recipe

Sep 20, 2012 @ 4:25 PM
Posted by Gary Baca, Special Contributor

Nutrition

Cal/Serving: 261
Daily Value: 13%
Servings: 12

Low-Carb
Vegetarian, Sugar-Conscious

Fat	21g	33%
Saturated	13g	65%
Trans	0g	0%
Carbs	14g	5%
Fiber	1g	5%
Sugars	2g	0%
Protein	5g	9%
Cholesterol	66mg	22%
Sodium	385mg	16%
Calcium	95mg	9%
Magnesium	20mg	5%
Potassium	198mg	6%
Iron	1mg	6%
Zinc	1mg	4%
Vitamin A	1744IU	35%
Vitamin C	7mg	11%
Thiamin (B1)	0mg	11%
Riboflavin (B2)	0mg	9%
Niacin (B3)	1mg	6%
Vitamin B6	0mg	4%
Folic Acid (B9)	39µg	10%
Vitamin B12	0µg	4%
Vitamin D	0µg	0%
Vitamin E	1mg	4%
Vitamin K	44µg	55%
Fatty acids, total monounsaturated	6g	0%
Fatty acids, total polyunsaturated	1g	0%

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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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INGREDIENTS

For the spinach stuffing:

2 1/2 cups frozen spinach, thawed
1 1/2 cups 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 cups seasoned breadcrumbs

For the grilled tomatoes:

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

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.