Stuffed Tomatoes I

Wash the tomatoes and slice off the tops to create lids. Using a small spoon, carefully hollow out the interior pulp and seeds, leaving a sturdy shell intact, then lightly season the inside with salt.

Rinse the spinach thoroughly and blanch it in a pot of salted boiling water for 1 to 2 minutes until wilted. Drain immediately and transfer to a bowl of ice water to preserve its bright green color.

Squeeze the blanched spinach firmly to remove as much excess water as possible, then roughly chop it into small pieces.

Heat a drizzle of olive oil in a skillet over medium heat and sauté the chopped spinach for 2 to 3 minutes. Season generously with salt and black pepper, then remove from heat and allow to cool slightly.

Carefully spoon the seasoned spinach mixture into each hollowed tomato, packing it gently but firmly until full. Replace the tomato tops as lids if desired.

Lightly brush the outside of the stuffed tomatoes with olive oil and place them in a baking dish. Bake in a preheated oven at 375°F (190°C) for 15 to 18 minutes until the tomato shells are tender but still hold their shape.

While the tomatoes bake, gently heat the clear consommé-style broth in a small saucepan over low heat until it reaches a light simmer. Adjust seasoning with salt and black pepper as needed.

Ladle the warm broth into shallow serving bowls and carefully place one stuffed tomato in the center of each bowl. Finish with a light drizzle of olive oil and serve immediately.