Rose Mary Mogan


My husband loves my original Tomato cups with spinach. I wanted to make this one a little cheesier than the other recipe.

The addition of swiss, cheddar, & parmesan cheeses added just what was needed to elevate the flavors & creaminess of the spinach.

I made 14 halves of these, I did share with the neighbors, but my husband loves them so much, I hope they last @ least 2 days.

I love veggies , & this was one of 4 sides to make our meal complete for our CHRISTmas Dinner.

By cooking the whipping cream over a low simmer to half the reduction, adds a lot more creaminess & flavor.

★★★★★ 1 vote
7-14 depending on appetites & Portion size
40 Min
25 Min


7 medium
fresh tomatoes, washed, halved, & cored
2 c
heavy whipping cream
40 oz
frozen chopped spinach ( thawed & squeezed dry)
1 large
sweet onion, chopped (vadalia or similiar) chopped
2 Tbsp
each butter & olive oil
mini sweet peppers (red, yellow & orange) chopped
1 c
cubed sharp cheddar cheese (4 ounces)
8 oz
cubed swiss cheese
1 1/2 c
shredded parmesan plus extra for top & inside tomato cups
8 clove
garlic, minced
1 tsp
lemon pepper
1 tsp
nutmeg (you will be surprised @ the flavor it adds)
2 tsp
onion powder
`1/2-1 tsp
kosher salt or to your taste
1 1/2 tsp


1Add the heavy whipping cream to a small sauce pan and allow it to simmer over low heat for about 20 minutes or so till it has reduced to about half. PREHEAT OVEN TO 350 DEGREES F.
2Spray a 9X15 X2 inch size casserole dish with non stick cooking spray, set aside till needed. Wash & Chop peppers to be added to spinach.
3Wash core & halve tomatoes. Using a table spoon.go around inside of tomato with a tablespoon to remove center of membrane. Save for another use. Repeat till all of the tomatoes have been cored. Place in prepared casserole dish,sprinkle a small amount of parmesan into each tomato cup, and set aside till ready to fill with creamed spinach mixture.
4Squeeze spinach till all excess water has been removed.
5In a large skillet add butter & olive oil, melt together, then add chopped onions, minced garlic, sweet peppers & spinach & saute till veggies are transparent. Now add the spices, cubed swiss & cheddar and 1 cup of shredded parmesan, stir till cheese begins to melt.
6Pour in reduced whipping cream & stir to blend together.
7Remove from heat then fill each tomato half with spinach mixture. Divide evenly among each cup, then top with shredded parmesan cheese. Place in preheated 350 degree F. oven & bake for 20 to 25 minutes till cheese melts & mixture is hot & bubbly. Remove from oven and serve while hot.
8Allow 1 to 2 portions per servings.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American