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Tomatoes Stuffed with Creamed Spinach

1 T. unsalted butter
1 onion, chopped
1 T. flour
pinch grated nutmeg
3/4 heavy cream
1 package frozen chopped spinach, defrosted
1/4 c. grated Parmesan cheese
salt and pepper to tast
grated gruyère cheese
8-9 tomatoes

Preheat oven to 425ºF. Melt butter in heavy saucepan. Add the onions and cook until translucent, about 10 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add Parmesan cheese and season to taste. Using a melon-baller, hollow out some of each tomato to create room for spinach stuffing. Fill tomatoes and top with grated gruyère cheese. Bake for about 30 minutes or until heated through and lightly brown on top. Tomatoes can be filled, covered and refrigerated the day before serving.

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