Tomatoes Stuffed With Spinach

• knob of butter
• 1 3/4 pounds spinach (leaves only), rinsed
• salt and freshly ground white pepper to taste
• pinch of grated nutmeg
• 1 clove garlic, peeled
• 3 large tomatoes
• 3 tablespoons beef stock

1. Preheat the oven to 350.
2. Melt the butter in a frying pan over medium-high heat, add the spinach leaves, cover, and allow to cook for a minute. Season with salt, pepper, nutmeg to taste. Remove from the flame.
3. Spear the garlic clove on a kitchen fork and stir it through the spinach several times. Allow the spinach to cool.
4. Blanch the tomatoes in boiling water, refresh in iced water, and peel. Cut each tomato in half and scoop out the seeds.
5. Stuff the spinach into the tomato halves. Pour the beef stock onto a small baking tray and place the tomatoes on it. Heat through in the oven for 2 to 3 minutes.

knob of butter, spinach, salt, nutmeg, clove garlic, tomatoes, beef stock

Taken from www.epicurious.com/recipes/member/views/tomatoes-stuffed-with-spinach-50162034 (may not work)