Stuffed Tomatoes

Preheat oven to 180°C

• 2 ripe thick-fleshed tomatoes
• 4½oz fresh spinach
  1 garlic clove
• 2 tablespoons of butter
  Pinch freshly grated nutmeg
• Salt & Black Pepper
  Finely crushed croutons or breadcrumbs to garnish

Trim a ¼ inch slice off the top of each tomato and carefully spoon out the inside with a teaspoon.Pick over and wash the spinach, removing any tough stalks.Peel the garlic clove and skewer on the tips of a kitchen fork.Heat the butter in a frying-pan until it is golden brown. Add the spinach all at once. Stir immediately, with the garlic fork, add the nutmeg, salt and pepper and continue cooking for about 2-4 minutes until the spinach is bright green and quite tender but not shapeless. Drain off and discard any excess moisture from the spinach then pile it into the tomatoes.Top with the crushed croutons or breadcrumbs.
To Serve:
Put the stuffed vegetables on a baking tray and warm them in the preheated oven for about 10 minutes.Garnish with fresh herbs