Cheesy Spinach Stuffed Tomatoes

1 Feb

As I often do, I studied some recipes & put my own spin on them. The results were just downright delicious. This makes eating your veggies rather enjoyable.

Time: 30 minutes              Serves: 4


  • 4 whole medium-large red tomatoes
  • 6 oz. fresh spinach, chopped fine
  • 1 tsp minced garlic
  • 1/4 cup (or a bit less) water
  • 1/4 cup white wine
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup feta cheese (garlic & herb)
  • 1/4 cup bread crumbs (Panko), plus a couple pinches
  • 2 tbsp extra virgin olive oil
  • a couple pinches of salt
  • cooking spray

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.

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