Recipe for Baked Tomatoes with Spinach Mousse 
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Yield:
1
Ingredients:
Amount Ingredient
4 lrg tomatoes
Melted unsalted butter
Salt to taste
15 oz frozen, chopped spinach, thawed
2 tbl unsalted butter
2 lrg garlic cloves, minced
2 x green onions, finely chopped
2 tbl all-purpose flour
1 cup whipping cream
1 tbl Pernod or other anise-flavored liqueur
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp red (cayenne) pepper
3 x eggs, well beaten
Grated Parmesan cheese
Preheat oven to 350 degrees.
Halve tomatoes crosswise. Carefully scoop out and discard pulp and seeds, be
Instructions:
Instructions: Cut a very thin slice from bottom of each tomato half so it will sit flat.

Place tomatoes in a baking dish. Brush inside with melted butter and salt and pepper to taste. Set dish aside.

Press all the moisture out of spinach.

In heavy 10 inch skillet over medium heat, melt 2 tablespoons of butter. Add spinach, garlic and green onions. Saute for 5 minutes then add flour, stirring to blend well. Cook, stirring constantly, for 3 to 4 minutes.

Add whipping cream, Pernod and seasonings. Bring to boil and stir until slightly thickened. Remove from heat and cool slightly. Stir in beaten eggs.

Spoon portion of mixture into each tomato half and top with Parmesan cheese.

Bake in oven for 25 to 30 minutes. Serve hot.

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