Ingredients
3 slices bacon
1/4 cup diced onion
1/2 lb torn fresh spinach
1/2 cup sour cream
1 dash hot pepper sauce
4 medium tomatoes
1/2 cup shredded fresh mozzarella cheese (needs to be fresh)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotary food mill — smooth passata, applesauce, baby food, mashed potato
Record your recipes and experiments — organized cooking journal
Non-stick grill mat for delicate fish, small vegetables
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
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Cut tops off tomatoes and scoop out centers, leaving tomato bowls. Sprinkle salt inside tomato to draw out some moisture, set aside. Cook the bacon till crisp in a frying pan. Drain; reserving 2 Tablespoons of the drippings. Crumble the bacon, set aside. Cook onion in drippings, stir in fresh spinach. Cover and cook till tender about 3-5 minute Remove from heat. Stir in sour cream, pepper sauce, and bacon. Pour any juice out of tomato bowls, fill with spinach mixture. Bake in pan at 375 for 20-25 minute. Top with cheese and heat till cheese melts and is bubbly.