Baked Tomato Heaven

READY IN: 50mins
Recipe by Lorac

So delicious and colorful you could serve this as a main dish using large beefsteak tomatoes with double or triple filling. Your dinner guests will think they have died and gone to heaven!

Top Review by Cindy Lynn

I've seen a couple mentions of people trying this recipe and they just raved and then I really wanted to try it. I thought our tomatoes were done for the season and that I'd have to buy tomatoes to make fact, I asked Lorac about a method she uses to improve store bought tomatoes (over in the message and thank you board) thinking I would have to try this recipe with them. Not so...DH and I went for a walk in the yard a couple days ago and found we have a few really nice sized tomatoes that frost hasn't gotten yet and they were ripe! since they were larger than medium size, I used 3 and kept the rest of the recipe measurements the same. I didn't have fresh spinach, but found in a substitutions resource that beet greens can be substituted, so I headed back out to the garden and collected some of them. This was absolutely delicious. I shortened the baking time by about 5 minutes and the tomatoes were warmed and just slightly softened, but not cooked through. This tasted like we were eating a BLT without the bread...yummy. DH and I each had one and I packed the other in a lunch tray to send over to my MIL (She's 73, and a widow, so anything that I feel will reheat well, I use to make TV dinners for her to throw in the microwave).

Ingredients Nutrition


  1. Cook bacon until crisp, drain and crumble.
  2. Sauté onion in 2 tablespoons of bacon drippings until transparent.
  3. Add spinach, and cook until wilted.
  4. Stir in bacon, sour cream, and hot sauce,and remove from heat.
  5. Slice off tomato tops and remove centers.
  6. Salt insides lightly and fill with spinach mixture.
  7. Top with cheese and place in a shallow baking dish.
  8. Bake in a preheated 375 degree oven for 20 minutes.

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