2 cups fresh spinach, washed and chopped
3 cloves garlic, minced
2 cups whole peeled tomatoes, pitted and chopped
1/4 cup chopped onion
1/4 teaspoon salt
1 teaspoon white sugar
3 tablespoons grated Parmesan cheese
3 tablespoons tomato paste
Chop spinach and toss with garlic, tomato and onion.
Slice tomatoes in half, scoop out pulp, and discard. Place tomatoes in a large bowl with water and tomato white. Add cream, herb, salt, sugar, cheese, tomato paste, and water. Mix together, cover dish, and refrigerate overnight (within 24 hours will add more tomato pulp).
It can be cooked later (preheat oven at 180 degrees F). If cooking in a large roaster, place roast upright in roasting pan. Sear with 2 tablespoons butter. Do not refrigerate cooking time--rocking the pot will brown it!
To make the spinach-laced cream cheese filling: In a large bowl, beat together cream cheese and 2 tablespoons butter; add spinach to cream cheese and butter mixture. Beat for 20 minutes, or until cheese is melted.
In a medium bowl, combine tomato mixture with spinach, onion, salt, sugar, Parmesan, tomato and cream cheese mixture. Beat together.
In a heavy saucepan, heat spinach and tomato mixture slowly, stirring occasionally, until just below boiling. Allow to heat through, about 6 minutes.