Cheesy Spinach Stuffed Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 375F.
2. 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.
3. 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.
4. Prepare baking dish by spraying cooking spray.
5. 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.
6. 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.
7. These can be made into appetizers using smaller tomatoes such as the cherry variety.
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