suffed tomatoes

prep time:  tbd
cook time:  15 - 20 minutes
servings:  4 -5

ingredients:
4 large or 5 medium form, rip tomatoes
1/4 teaspoon salt  + pinch
5-ounces fresh spinach
1/3 cup uncooked long-grain rice
1 tablespoon + 2 teaspoons olive oil
1 tablespoon pine nuts
1 small clove garlic
1/4 teaspoon dried basil - crumbled
pepper
1/3 cup grated parmesan cheese
2 teaspoons butter

steps:
1.  cut 1/2-inch slice off top of each tomato and discard.  cut out core of each tomato, scoop out and discard seeds and liquid.  sprinkle insides of tomatoes lightly with salt.  let tomatoes drain, inverted, on paper towel-lined wire rack.

2.  rinse spinach thoroughly in large basin of lukewarm water; drain.  pinch off and discard stems.  place spinach with water that clings to leaves in large saucepan over medium heat.  steam, covered, until spinach is tender, about 5 minutes; drain.  reserve.

3.  cook rice according to package directions until tender.  transfer to medium bowl.  reserve.

4.  heat 2 teaspoons of oil in small skillet over medium-low heat; add pin nuts.  saute until nuts are light brown, 30 -45 seconds.  transfer nuts immediately to paper towel-lined plate to drain.

5.  heat oven to 350 degrees.  squeeze reserved spinach gently to remove excess moisture but to not squeeze dry.  process spinach in blender or food processor until coarsely chopped.  add pine nuts; process 5 seconds.

6.  mince garlic; add to reserved rice.  add spinach mixture, basil, 1/4 teaspoon salt, pepper to taste and remaining 1 tablespoon oil; stir to mix.  stir in cheese.  spoon rice mixture into tomatoes, mounding slightly.  dot tops of rice filling with butter.  place tomatoes in greased shallow casserole dish.

7.  bake just until tomatoes are tender but not soft; 15 - 20 minutes.

- from the worst italian cooking class ever (but the recipes are good)