Tomatoes Stuffed with Creamed Spinach

Naomi Nakashima

By
@Fanaile

The other day we bought spinach for a salad, and found ourselves with so much extra spinach that I had to figure something out for it. I couldn't find a stuffed tomato recipe with spinach that I liked and that had all the ingredients already sitting in my pantry and fridge, so I came up with this one and it was a big hit at my house.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a fun side to your guests! We love creamed spinach, totally dig stuffed tomatoes, and LOVE tomatoes stuffed with creamed spinach!

Ingredients

3 slice
bacon
2 Tbsp
bacon drippings
1/3 c
onions
8 oz
baby spinach
1/2 c
sour cream
dash
tabasco sauce
salt and pepper to taste
4
tomatoes
1/2 c
gorgonzola cheese

Directions Step-By-Step

1
First, cut the tops off the tomatoes and hollow them out. I use a melon-baller to hollow out my tomatoes. Then turn the tomatoes upside down and place them onto a paper towel so that they can drain very well (this keeps them from turning into baked mush).
2
In a heavy skillet, cook the bacon to your liking (I prefer very crispy, just before burnt, bacon). Then pull the bacon out to drain but leave the drippings in the pan. Once they're drained, chop the bacon down to coarse bacon bits and set aside.
3
Add the chopped onions into the skillet and cook until they are tender.
4
Chop up the baby spinach and add it to the onions and continue to cook until the spinach is wilted nicely.
5
Once the onions and spinach are done, cut the heat and add in the sour cream, tabasco sauce, salt and pepper, and about half of the chopped bacon that you cooked. Stir together until well blended.
6
Turn the tomatoes right side up and fill with the spinach mixture. Top each tomato with about a tablespoon or two of crumbled gorgonzola cheese, depending on how large the tomatoes are. Then sprinkle with remaining bacon bits and place them onto a prepared baking sheet.
7
Bake at 350 degrees for about 15-20 minutes. at 12 minutes, the tomatoes should still be warm and firm and the gorgonzola wil have just started to melt, at 20 minutes, the tomatoes will be less firm but the gorgonzola will be more melted.
8
Serve warm.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy