6 medium-sized firm tomatoes
1 ½ cups creamed spinach (recipe below)
¼ cup water
2 tablespoons margarine
¼ cup matzo meal
1/8 teaspoon salt for the batter
1 teaspoon sugar
½ teaspoon salt for the tomatoes
Cut off the tops of the tomatoes; scoop out the insides with a teaspoon. Turn the tomatoes upside down to drain. (Use the pulp in other cooking). Prepare the creamed spinach. Keep hot. Bring the water and margarine to the boiling point in a small saucepan over medium heat. Add the matzo meal and salt all at once. Reduce the heat and cook, stirring vigorously for about 2 minutes, until the batter forms a thick smooth ball. Remove from the heat immediately. Cool slightly. Beat in the egg until the mixture is thick and shiny smooth.
Sprinkle the tomato cups with the sugar and salt. Fill each tomato cup with hot creamed spinach. Spread about 1 tablespoonful of the batter over the creamed spinach in each tomato, then use the remaining batter to form a mound on top of each (this gives the “top-hat” effect). Bake in a preheated 400°F oven for 25 minutes or until the topping is puffed and lightly golden and the tomato cups are hot. Serves 6.