Name: Tomatoes stuffed with spinach and mozzarella
Yield: 10 servings
Cuisine: Accompaniment
Ingredients: 10.00 tomatoes ripe; 15.00 ml oil; 4.00 bread sliced white, crusts removed; 2.00 onions medium, chopped; 2.00 garlic cloves, crushed; 180.00 g leeks coarsley chopped; 180.00 g spinach shredded; nutmeg ground, pinch; salt and freshly ground black pepper; 5.00 ml pesto sauce; 150.00 g mozzarella cheese diced; 100.00 ml fresh chillies 573; 5.00 ml vinegar balsamic; 30.00 ml fresh chives chopped; salt and freshly ground black pepper to taste

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Ingredients (15)

10.00	tomatoes — ripe
15.00 ml	oil
4.00	bread — sliced white, crusts removed
2.00	onions — medium, chopped
2.00	garlic — cloves, crushed
180.00 g	leeks — coarsley chopped
180.00 g	spinach — shredded
	nutmeg — ground, pinch
	salt and freshly ground black pepper
5.00 ml	pesto — sauce
150.00 g	mozzarella cheese — diced

SALAD DRESSING

100.00 ml	fresh chillies — 573
5.00 ml	vinegar — balsamic
30.00 ml	fresh chives — chopped
	salt and freshly ground black pepper — to taste

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Method:

Preheat oven to 180 ºC (350 ºF). Spray a baking sheet with non-stick spray.
Slice the top off each tomato and remove the seeds to form a hollow. Turn the tomatoes upside down on paper towelling to drain.
Heat the oil in a pan and stir-fry the bread cubes until crisp. Drain on paper towelling.
Sauté; the onion, garlic and leeks in the same pan until glossy. Add the spinach and heat until the spinach is tender. Season with nutmeg, salt and pepper. Add the pesto sauce and season with basil. Cool slightly and add the bread cubes and diced mozzarella.
Stuff each tomato with the mixture and place on the prepared baking sheet. Bake for 10-15 minutes or until warmed through and the cheese has melted.
Meanwhile, mix all the ingredients for the salad dressing. Serve with the stuffed tomatoes.