Baked Tomatoes With Spinach Mousse Recipe

• 4 lrg tomatoes Melted unsalted butter Salt to taste
• 15 ounce frzn, minced spinach, thawed
• 2 Tbsp. unsalted butter
• 2 lrg garlic cloves, chopped
• 2 x green onions, finely minced
• 2 Tbsp. all-purpose flour
• 1 c. whipping cream
• 1 Tbsp. Pernod or possibly other anise-flavored liqueur
• 1/2 tsp salt
• 1/4 tsp freshly grnd black pepper
• 1/4 tsp red (cayenne) pepper
• 3 x Large eggs, well beaten Grated Parmesan cheese Preheat oven to 350 degrees. Halve tomatoes crosswise. Carefully scoop out and throw away pulp and seeds, be careful not to puncture outer skin.

1. Cut a very thin slice from bottom of each tomato half so it will sit flat.
2. Place tomatoes in a baking dish.
3. Brush inside with melted butter and salt and pepper to taste.
4. Set dish aside.
5. Press all the moisture out of spinach.
6. In heavy 10 inch skillet over medium heat, heat 2 Tbsp.
7. of butter.
8. Add in spinach, garlic and green onions.
9. Saute/fry for 5 min then add in flour, stirring to blend well.
10. Cook, stirring constantly, for 3 to 4 min.
11. Add in whipping cream, Pernod and seasonings.
12. Bring to boil and stir till slightly thickened.
13. Remove from heat and cold slightly.
14. Stir in beaten Large eggs.
15. Spoon portion of mix into each tomato half and top with Parmesan cheese.
16. Bake in oven for 25 to 30 min.
17. Serve warm.

tomatoes, unsalted butter, garlic, green onions, flour, whipping cream, liqueur, salt, freshly grnd black pepper, red, eggs

Taken from cookeatshare.com/recipes/baked-tomatoes-with-spinach-mousse-75944 (may not work)