Grilled Tomatoes

Grilled Tomatoes
Staff Writer
Grilled Tomatoes

Anjali Pinto

Grilled Tomatoes

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.

See all spinach recipes

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

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.

Nutritional Facts

Total Fat
10g
14%
Sugar
2g
2%
Saturated Fat
4g
17%
Cholesterol
16mg
5%
Carbohydrate, by difference
9g
7%
Protein
5g
11%
Vitamin A, RAE
368µg
53%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
220µg
100%
Calcium, Ca
127mg
13%
Choline, total
22mg
5%
Fiber, total dietary
2g
8%
Fluoride, F
5µg
0%
Folate, total
92µg
23%
Iron, Fe
2mg
11%
Magnesium, Mg
68mg
21%
Niacin
1mg
7%
Phosphorus, P
138mg
20%
Selenium, Se
6µg
11%
Sodium, Na
205mg
14%
Water
94g
3%
Zinc, Zn
1mg
13%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.