Spinach Stuffed Tomatoes
Cuisine: American
Categories: Vegetarian, Main Dishes & Vegetables
Recipe Source: Sheila
Spinach Stuffed Tomatoes are a healthy and flavorful dish that's perfect for a light lunch or a side dish. Ripe tomatoes are hollowed out and filled with a savory mixture of spinach, herbs, and breadcrumbs, then baked to perfection. This dish is a great way to showcase fresh, seasonal tomatoes and is sure to be a crowd-pleaser.
Difficulty: EASY
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serving Size: 6 servings
Ingredients:
- 1 16 oz. package "cocktail" tomatoes (like Campari Tomatoes)
- 6 oz. package baby spinach
- 3 green onions chopped
- 1 tablespoon unsalted butter
- 1/3 cup light sour cream
- 1/2 cup Parmesan cheese
- 1 dash red cayenne pepper
- 1-1/2 tablespoons panko bread crumbs
Directions:
- Preheat oven to 350 degrees.
- Wash and dry tomatoes. Cut the tops off the tomatoes and scoop out the centers, being careful not to puncture the sides. Sprinkle the inside with salt, then turn the tomatoes upside down and drain for 15 minutes.
- Steam the spinach for 1-2 minutes, and drain well. Squeeze out excess water and give the spinach a rough chop.
- Sauté onions in butter over medium heat until translucent. Remove from heat and stir in the spinach, sour cream, Parmesan cheese, and a dash of cayenne pepper. Add one tablespoon Panko breadcrumbs and season with salt and pepper.
- Divide filling and stuff the tomatoes evenly. Place in a lightly greased baking dish and sprinkle with more breadcrumbs and Parmesan cheese. Bake for 20 minutes or until hot and bubbly.