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


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  • 4
    medium to large tomatoes
  • 1
    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
  • ·

How to Make Cheesy Spinach Stuffed Tomatoes


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

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About Cheesy Spinach Stuffed Tomatoes

Other Tag: Quick & Easy

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