This recipe has been a family favorite for many decades.

On Christmas Eve we have shrimp cocktail as an appetizer and then our dinner comprises Vera Cruz Tomatoes, quiche and baked peaches with chutney (I’ll skip the peach topping this year).

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Vera Cruz Tomatoes

3 slices bacon
¼ cup chopped onion
8 cups fresh spinach chopped
½ cup sour cream
dash bottled hot pepper sauce
4 medium tomatoes
½ cup shredded mozzarella cheese, whole milk

1. Cook bacon until crisp, reserving 2 tablespoons drippings. Crumble bacon; set aside.
2. Cook onion in drippings until tender; stir in spinach. Cook, covered, until tender, 3-5 minutes.
3. Remove from heat; stir in sour cream, bacon, and pepper sauce.
4. Cut tops from tomatoes; remove centers. Drain. (I do this a few hours in advance to make sure they are fully drained.)
5. Salt shells; place in 8 x 8 x 2" pan.
6. Fill with spinach mixture.
7. Bake 375° F. 20-25 minutes.
8. Top with cheese; bake till cheese melts, 2-3 minutes.

Serves 4

Nutritional data for full recipe (using FitDay):
Calories 688.15
Total Fat 50.13
Cholesterol 76
Sodium 879
Potassium 2572
Carbs 35
Fiber 11
Protein 32

The carb count will be reduced by shelling the tomatoes, which I do not know how to calculate. I imagine the fiber also decreases by removing the tomato seeds. Counted as though intact, however, this is still a low carb side dish with a total of 6 net carbs.