Baked Spinach Stuffed Tomatoes

Total Time
1hr 25mins
Prep 20 mins
Cook 1 hr 5 mins

Beautiful on a buffet table. Great with brunch, lunch or dinner. Nice blend of flavors

Ingredients Nutrition

Directions

  1. Slice off the top of each tomatoe, gently spoon out the seeds& pulp, Cut skin around the middle to prevent splitting when baked.
  2. Salt inside each tomatoe and invert them on a paper towelto drain for 30 minutes.
  3. Wash spinach and with just the water clinging to the leaves cook until just wilted, 5 minutes.
  4. Drain and squeeze out as much moisture as possible.
  5. Chop finely and set aside.
  6. In a large skillet over medium heat melt butter and saute onions, mushrooms and garlic until softened.
  7. Increas heat and add spinach, cook until moisture evaporates, Mix into the spinach mixture cream cheese half the pine nuts, parsley, tarragon lemon juice, Salt& Pepper.
  8. Pat tomatoe cavities dry, set upright ina shallow greased baking dish.
  9. Stuff tomatoes with the spinach mixture.
  10. Top with remaining pine nuts.
  11. Brush tops with the melted butter.
  12. Cover with foil and bake 350F degrees oven for 30 minutes.

Reviews

(2)
Most Helpful

I made this except I used frozen chopped spinach instead of the fresh. They were FANTASTIC. (I used the frozen because I had everything on hand EXCEPT fresh spinach, I had frozen.) Seemed to work well though. just make sure to thaw and drain WELL!

Lali September 21, 2001

Made this for New Years. We thought that the flavor of the tarragon was a bit overwhelming. maybe leave it out and add garlic if we try it again. Also the spinach was cooked a little long and became mushy - I would try to saute lightly and try a little less cream cheese.

Lori Jones January 01, 2005

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