Baked Tomatoes with Spinach and Cream Cheese

Ingredients

• 500 g baby spinach
• 1 onion
• 2 Garlic cloves
• 5 g Butter (1 tsp)
• 500 g cream cheese (0.2% fat)
• 70 g pine nuts
• Salt
• Pepper
• nutmeg
• 30 g Parmesan cheese (1 piece)
• 640 g large tomatoes (8 large tomatoes)
• 150 ml Vegetable broth
• 2 sprigs Basil

Instructions

1. 1.

   Wash and dry the spinach, peel and dice the onion and garlic.

2. 2.

   Heat butter in a pan. Sauté onion and garlic until translucent over medium heat. Add spinach and cook until wilted.

3. 3.

   Stir in cream cheese and pine nuts, season with salt, pepper, and freshly grated nutmeg. Grate parmesan and mix in.

4. 4.

   Wash tomatoes, cut off tops and hollow them out. Fill each tomato with the spinach-cream mixture, replace the tops, and place in a baking dish. Pour vegetable broth over the tomatoes and bake at 200°C (180°C fan) for about 15 minutes.

5. 5.

   Meanwhile, wash basil, shake dry, and pluck leaves. Sprinkle basil leaves over the baked tomatoes.