Arugula and Spinach Stuffed Tomatoes

This is an outstanding accompaniment to any steak or chop.  In point of fact, we enjoyed this with a great big thick, well-marbled, marinated Angus Rib Eye steak, that had been perfectly char-grilled to medium rare. This dish is elegant and visually impressive, yet very easy to make.  If you don't have any arugula, just double up on the spinach. My recipe calls for what I actually used to make this dish, including Alessi Pear Infused White Balsamic Vinegar.  This recipe can certainly be amended, however, to use any quality balsamic vinegar. I also used an interesting Dijon mustard from Stonewall Kitchen that had been infused with shallots and champagne.  You can substitute any Dijon mustard with this recipe.

Ingredients

6 medium ripe tomatoes
2 tbsp olive oil
1 lb arugula, washed & dried
1 lb baby spinach, washed & dried
1 medium shallot, finely minced
3 oz cooked, crumbled bacon (like, Oscar Mayer Real Bacon Bits)
4 tbsp flavored vinegar (such as pear infused balsamic)
2 tbsp cream cheese
2 tbsp sour cream
1 tbsp flavored Dijon mustard (such as champagne-shallot)
1/2 cup Parmesan-Reggiano cheese, shredded
1/4 cup dry white wine
non-stick cooking spray (like, Pam)
salt & pepper

The Recipe

Cut the tops off of six ripe, but firm, tomatoes.  Using a melon-baller, scoop out the pulp, leaving the skin and about 1/8 inch of the flesh intact, so you have six hollow tomato cups. Discard the pulp or save for other uses.

You'll need a large skillet that has a cover, and over medium heat, saute the shallots until they are translucent and are beginning to caramelize.  Add the bacon bits and allow them to heat up a bit.  Then, put in your arugula and spinach.  Add the vinegar and cover.  Allow the greens to wilt.  You'll need to occasionally toss the greens so the leaves on top are turned over to wilt.

When the greens are wilted, remove the lid and cook an additional 2-3 minutes, stirring frequently.

Remove the greens with a slotted spoon to a mixing bowl, allowing the greens to drain of any remaining liquid.  If the greens are still very wet, dab at them with a paper towel before going onto the next step.

While the greens are still hot, add the cream cheese and stir well until the cheese melts.  Then add the sour cream, mustard and half the Parmesan-Reggiano cheese, and stir well to combine.  Season with salt & freshly ground black pepper to taste.

Stuff the tomatoes with the arugula-spinach mixture, being careful not to over-stuff.  If you have a bit of the stuffing left over, that's just  lagniappe for the cook to munch on while fixing dinner.

Top each tomato with more freshly ground black pepper and the remaining Parmesan-Reggiano cheese.

Pre-heat oven to 400 degrees.  In a small baking dish, spray liberally with non-stick spray, pour in the white wine, and then set the tomatoes in the dish surrounded by the wine,which will prevent the bottom of the tomatoes from burning. Place the baking dish the middle of the oven.  Bake for 20-25 minutes until the cheese is melted and bubbly on top and the tomatoes have wilted just a little.

Although I didn't, you can finish the tomatoes under the broiler for a minute or so if you want to make the tops browned and crispy.