8 tomatoes, red ripe
salt, for draining tomatoes
3 tablespoons olive oil
1 cup yellow onion, finely chopped
10 oz. frozen spinach, defrosted, drained and squeezed dry
salt and pepper, to taste
nutmeg, to taste
1 cup ricotta cheese
2 egg yolks
1/2 cup toasted pine nuts
1/4 cup Parmesan cheese, grated
additional Parmesan cheese (to top tomatoes)
1/2 cup Italian parsley, chopped

Coring the tomatoes:

Select large symmetrical tomatoes, the riper the better. Cut off the tops with a serrated knife and reserve tops. Use the handle-end of a teaspoon to scrape out all the seeds, juice and partitions, leaving a shell (be careful not to pierce the sides). Salt the cavities and set the tomatoes upside down on a paper towel for 30 minutes. Blot tomato cavities with a paper towel and fill them with your selected stuffing, mounding it slightly. Set the reserved caps back on top at a jaunty angle, refrigerate until serving time.

Depending on the size of the tomatoes, each will hold 1/2 to 3/4 cup stuffing.

Stuffing:

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

Chop spinach and add to skillet. Combine onions and spinach thoroughly, season to taste with salt, pepper and nutmeg, and cover. 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 and the parsley, and season to taste with salt and pepper.

Gently blot tomato cavities 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 third of a preheated 350°F oven. Bake until tops are well browned and filling is hot and bubbly, about 20 minutes. Serve immediately.

Serving Size: 8