8 ripe red tomatoes
3 tbsp. olive oil
10 oz. frozen spinach, defrosted, drained, squeezed dry
1 c. finely chopped yellow onions
Fresh ground black pepper
1 c. Ricotta cheese
1/2 c. toasted pine nuts
1/4 c. imported Parmesan cheese (plus some to top tomatoes)
Salt
Nutmeg
2 egg yolks
1/2 c. chopped parsley

Wash and dry tomatoes and cut their tops off. With the handle of a small spoon scrape out seeds and partitions, being careful not to pierce the sides of the tomatoes. Salt the cavities and set the tomatoes upside down on a paper towel to drain for 30 minutes.

Heat the olive oil in a skillet and add onions and cook, covered over low heat until tender and lightly colored -- about 25 minutes. Chop the spinach and add it to the skillet.

Combine the onions and spinach thoroughly, season to taste with salt and pepper and nutmeg and cover mixture. Cook over low heat, stirring occasionally for 10 minutes. Do not let the mixture scorch.

Beat Ricotta and egg yolks together thoroughly in a mixing bowl. Add spinach mixture, pine nuts, 1/4 cup of the Parmesan cheese and the parsley and season to taste with salt and pepper. Gently blot the tomato cavity dry with a paper towel and spoon an equal share of the spinach mixture into each one.

Top each tomato with a sprinkle of additional Parmesan. Arrange tomatoes in a shallow baking dish and set in the upper half of a preheated oven. Cook at 350 degrees for about 20 minutes or until tops are well browned and the filling is hot and bubbly. Serve immediately. Serves 8 portions.