cheesy spinach stuffed tomatoes
This is another great recipe I tried from a cooking site! This is the best stuffed tomato I ever had! The white wine, garlic and cheeses go so well with the spinach and tomato! The photo is my own. =)
prep time
15 Min
cook time
35 Min
method
---
yield
4 serving(s)
Ingredients
- 4 - medium to large tomatoes
- 1 - bunch of fresh spinach-chopped fine
- 2 teaspoons fresh minced garlic
- 1/4 cup of reserved juice from tomatoes
- 1/4 cup dry white wine-not cooking wine
- 1/4 cup grated parmesan cheese
- 1/2 cup garlic & herb feta cheese
- 1/2 cup panko bread crumbs
- 2 tablespoons olive oil, extra virgin
- - salt
How To Make cheesy spinach stuffed tomatoes
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Step 1Preheat oven to 375 degrees.
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Step 2Grease a baking dish.
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Step 3Cut off the tops of the tomatoes and scoop out just the pulp, leaving the walls intact. Pour the juice of the tomatoes into a measuring cup to reserve 1/4 cup. Sprinkle the inside of each tomato with salt and turn upside down onto a paper towel.
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Step 4Heat oil in a large saucepan over medium heat. Add spinach and garlic, saute for about 2 minutes. Then add reserved tomato juice and wine. Let cook for another few minutes.
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Step 5Remove saucepan from heat. Now add Parmesan, feta and panko breadcrumbs. Mix well. Add more panko if needed.
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Step 6Spoon this mixture evenly into each tomato til slightly over flowing, as in photo.
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Step 7Bake uncovered on middle rack for about 30-35 minutes. Keep an eye on them so that they don't brown too much. Then remove from oven.
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Step 8Allow them to cool slightly. Serve warm.
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Step 9These can also be made using cherry tomatoes and served as orderves.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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