Stuffed Tomatoes Florentine - a delciious and light salad
Stuffed Tomatoes Florentine
2-3/4 cups shredded raw spinach
1/2 cup sour cream (can use light)
Salt & pepper
Scoop out tomatoes. Sprinkle with salt, invert on plate, chill in refrigerator. Combine spinach with sour cream, and season with salt & pepper. Stuff tomatoes, serve on a large lettuce leaf.
** personally, I have no idea how to "shred" spinach, so I chopped it with a knife. I also added 1/8 tsp. garlic powder to the sour cream. I suppose you could use any dressing you prefer in place of the sour cream as long as it is the same thickness as sour cream. I put a garnish the top also. Put steak knives on the table so the diner can easily cut the tomato.
You can freeze the tomato pulp to add to your next canned or homemade pasta sauce.
Recipe from "The Pocket Cookbook" October 1942