Stuffed Tomatoes with Spinach Cream

Name: Stuffed Tomatoes with Spinach Cream
Ingredients: 2 slices of bacon cut into small pieces; 3 tablespoons of butter or margarine; 1 1/2 tablespoons of all-purpose flour; 1/2 cup of hot milk; 1 finely chopped onion; 1/2 cup of cooked and finely chopped spinach; salt and black pepper to taste; 2 large tomatoes cut in half

1
2 slices of bacon cut into small pieces
2
3 tablespoons of butter or margarine
3
1 1/2 tablespoons of all-purpose flour
4
1/2 cup of hot milk
5
1 finely chopped onion
6
1/2 cup of cooked and finely chopped spinach
7
salt and black pepper to taste
8
2 large tomatoes cut in half

Ingredients

1
2 slices of bacon cut into small pieces
2
3 tablespoons of butter or margarine
3
1 1/2 tablespoons of all-purpose flour
4
1/2 cup of hot milk
5
1 finely chopped onion
6
1/2 cup of cooked and finely chopped spinach
7
salt and black pepper to taste
8
2 large tomatoes cut in half

Directions

1
Fry the bacon in a medium pan until crispy
2
Reduce heat
3
Add 2 tablespoons of butter or margarine and let it melt
4
Add flour and stir vigorously
5
Cook while stirring for 2 minutes
6
Gradually add hot milk, stirring constantly until the sauce has thickened and is smooth
7
Cook for a few more minutes, stirring constantly
8
Fry the onion in the remaining butter or margarine and mix with the white sauce
9
Add spinach, stir well, and season to taste
10
Remove tomato seeds and drain well
11
Fill with spinach cream and bake in a moderate oven (180°C) preheated until heated through
12
Note: Use any leftover filling for another dish, such as pancakes, frittatas, or as desired.