Ingredients
8 large firm, but ripe tomatoes about 3 in. diameter
salt & freshly ground pepper
3 tbsp chopped fresh basil
olive oil
1 bag (227g) spinach
1 can (250ml) artichoke hearts
1 cup ricotta cheese
2 cloves garlic minced
several gratings nutmeg
3/4 cup grated Romano cheese
3/4 cup grated Parmesan cheese
Preparation
Preheat oven to 425 degrees.
Cut off the tops of tomatoes. Scoop out pulp & set aside. Discard seeds & juice. Dice pulp & tomato tops and spread in the bottom of an 8 x 8 baking dish. Season with salt & pepper & sprinkle with 1 tbsp chopped basil. Drizzle a little olive oil on top.
Wash spinach and put in large glass bowl covered in plastic wrap vented slightly on one side. Microwave for 90 seconds to 2 minutes until just wilted. When cool to handle, squeeze handfuls dry and chop coarsely.
Coarsely chop well drained artichokes & add to spinach, toss to combine. Add ricotta, garlic, 1/2 tsp each of salt & pepper & nutmeg. Stir in 1/2 cup each of Romano & Parmesan and remaining basil until mixed. Stuff tomatoes with this mixture. Toss remaining grated cheeses together and spread over tops of stuffed tomatoes. Place tomatoes in baking dish on top of diced tomatoes. (At this point tomatoes can hold covered and refrigerated for several hours). Bake 30 min. or until cheese is golden. Serve with a little of the diced tomato mixture on top.
