8 ripe red tomatoes
3 tbsp. olive oil
1 c. finely chopped oil
10 oz. frozen spinach, defrosted
Nutmeg
1 c. Ricotta
2 egg yolks
1/2 c. pine nuts or walnuts
1/4 c. grated Romano or Parmesan cheese
1/2 c. chopped parsley

Wash and dry the tomatoes. Cut off tops. Scrape out seeds and partitions being careful not to pierce the outside of the tomato. Salt the cavities and set upside down to drain for 30 minutes. Heat olive oil, add onion and cook until tender. Chop spinach and add to skillet. Season with salt, pepper and nutmeg. Cover and cook over low heat for 10 minutes.

Beat Ricotta and egg yolks. Add spinach mixture, pine nuts, 1/4 cup Parmesan cheese and parsley. Season to taste. Gently blot tomato cavities. Spoon equal share of spinach mixture into each tomato cavity. Top with a sprinkle of cheese. Arrange tomatoes in a shallow dish and bake in a 350 degree oven until tops are well browned and filling is hot and bubbly (about 20 minutes). These are delicious.