Cheesy Spinach Stuffed Tomatoes

Lillian Russo


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. =)

★★★★★ 5 votes
15 Min
35 Min


medium to large tomatoes
bunch of fresh spinach-chopped fine
2 tsp
fresh minced garlic
1/4 c
of reserved juice from tomatoes
1/4 c
dry white wine-not cooking wine
1/4 c
grated parmesan cheese
1/2 c
garlic & herb feta cheese
1/2 c
panko bread crumbs
2 Tbsp
olive oil, extra virgin


1Preheat oven to 375 degrees.
2Grease a baking dish.
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.
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.
5Remove saucepan from heat. Now add Parmesan, feta and panko breadcrumbs. Mix well. Add more panko if needed.
6Spoon this mixture evenly into each tomato til slightly over flowing, as in photo.
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.
8Allow them to cool slightly. Serve warm.
9These can also be made using cherry tomatoes and served as orderves.

About Cheesy Spinach Stuffed Tomatoes

Other Tag: Quick & Easy