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Chop the tomatoes, discarding the stems and seeds.
Heat 1 Tbl olive oil in a small skillet, and sauté the
shallots over medium-low heat
until soft, about 6 minutes. Add the chives and parsley and sauté
for 5 minutes more.
Add the tomatoes and continue to cook, over low heat, until they soften,
and start to break
down into a sauce, about 7 minutes. Add salt and pepper to taste.
Meanwhile, bring a cup of
water to boil in a small saucepan or the microwave.
Place the spinach leaves in a shallow pan and add boiling water to
cover. Taking care not to
tear them, lift the leaves out of the water when they've
turned bright green, about 4
minutes. Transfer the leaves to a plate, being careful not to tear them,
and let them rest
until they're cool enough to handle.
Lightly oil the bottom and sides of four 4-inch tart pans or shallow
porcelain ramekins.
Lay 4 spinach leaves in each pan so they line the bottom and sides and hang
over by several
inches.
Fill each spinach-lined tart pan with an even amount of the tomato
mixture. Fold the
overhanging leaves over the top, sealing the tomatoes inside. Cover loosely
with plastic wrap
and chill for at least 3 hours.
Pour an even amount of the remaining olive oil onto each of 4 serving
plates. Invert
1 spinach "packet" on top of each. Season with additional pepper and/or
sprinkle with more
chives. Serve chilled.
NOTES: Use good quality olive oil. If watching fat content, olive
oil drizzled on serving
plate can be omitted. Tomato filling will keep up to 4 days in refrigerator
in tightly sealed
container (do NOT use aluminum foil to seal). Timbales can be assembled
in advance, and
olive oil added just before serving. These make good salads for tailgating
parties.
Nutritional Info (using full amount olive oil, no additional salt):
CALORIES 186.7; PROTEIN 2.8g; FAT 12.8g; CARB 12.8g; CHOL 0mg;
SODIUM 64.6mg
Source: Almost Vegetarian by Diana Shaw