Spinach-Stuffed Baked Tomatoes

Total Time
25mins
Prep 10 mins
Cook 15 mins

These are a pretty good way to use up your garden tomatoes. Choose firm, meaty red tomatoes without blemishes. You may use fresh spinach if you don't like frozen. Source: Southern Living, January 1986.

Ingredients Nutrition

Directions

  1. Slice off top of each tomato; scoop out some of the pulp, leaving shells intact. (Reserve pulp for other uses.) Sprinkle shells with 1/8 tsp salt; invert on paper towels to drain.
  2. Cook spinach according to package directions; drain well, pressing out excess liquid with the back of a spoon. Position knife blade in food processor bowl; add spinach, 1/3 cup Parmesan cheese, mayonnaise, onion, salt, and pepper. Pulse several times or until mixture is blended.
  3. Fill tomato shells with spinach mixture. Place in a 1-quart casserole, and sprinkle with remaining cheese. Bake, uncovered, at 400 F for 15 minutes or until heated.

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