Cheesy Spinach Stuffed Tomatoes
From DetroitTokyo 13 years agoIngredients
- 4 whole medium-large red tomatoes shopping list
- 6 oz. fresh spinach, chopped fine shopping list
- 1 tsp minced garlic shopping list
- 1/4 cup (or a bit less) water shopping list
- 1/4 cup white wine shopping list
- 1/4 cup parmesan cheese, grated shopping list
- 1/4 cup feta cheese (garlic & herb) shopping list
- 1/4 cup bread crumbs (panko), plus a couple pinches shopping list
- 2 tbsp extra virgin olive oil shopping list
- a couple pinches of salt shopping list
- cooking spray shopping list
How to make it
- Preheat oven to 375F.
- Cut the tops off whole tomatoes. Carefully scoop out inside of tomato leaving wall about 1/2 inch thick. Sprinkle with salt and turn upside down on a dish.
- Heat oil in a saute pan over medium heat, be sure to coat entire pan. Add spinach and garlic. Mix well & allow to cook for about two minutes. Add water & wine and let simmer for a few minutes.
- Prepare baking dish by spraying cooking spray.
- Remove spinach & garlic from heat and pour into small mixing bowl. Add Parmesan, Feta, and bread crumbs (all but the extra pinches). Mix well. Add extra cheese and/or bread crumbs as needed/desired.
- Spoon mixture into tomatoes til they are past the brim and round the tops. Sprinkle with remaining bread crumbs. Bake for 20-25 minutes. Keep an eye on them so they do not brown too much. Allow them to cool a bit as they pack a lot of heat just out of the oven.
- These can be made into appetizers using smaller tomatoes such as the cherry variety.
The Rating
Reviewed by 4 people-
Stuffed tomatoes are great this time of year with all the extra tomatoes in the garden. And the cheese makes it even better!
jkirk in Waupaca loved it -
Yum! Will be trying soon!!!
mommyluvs2cook in Santa Fe loved it -
DT, those look amazing. Congrats on the Homepage feature. Great pic and great post.
chuckieb in Ottawa loved it
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