Spinach Pesto Stuffed Tomatoes

Spinach Pesto Stuffed Tomatoes Recipe

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virginia duncan


Really like tomatoes and really like pesto. So what a great combo.


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20 Min
10 Min


  • 3 medium
  • 1 Tbsp
  • 2 pkg
    (10 ounces each) frozen chopped spinach, thawed and sqeezed dry.
  • 1/4 c
    purchased pesto sauce
  • 1/2 c
    whipping cream
  • 2/3 c
    grated romano cheese
  • 1 tsp
    black pepper
  • 1 Tbsp
    grated parmesan cheese

How to Make Spinach Pesto Stuffed Tomatoes


  1. Cut tomatoes in half; remove seeds and pulp.
    Sprinkle salt inside tomato shells and turn upside down on a wire rack to drain 30 min. Use paper towel to pat inside of each tomato dry.
  2. In a medium skillet, cook spinach over med. heat 5 to 10 minutes or until heated through.
    Stir in pesto sauce; cook 2 to 3 min. longer.
    Stir in cream; cook until mixture is thick (about 2 min.).
    Stir in Romano cheese and pepper.
  3. Spoon about 1/2 cup spinach into each tomato shell.
    Sprinkle Parmesan cheese over top.
    Bake in a greased 8-inch square baking pan at 400 degrees for 10 min. or until heated through.
    Serve immediately.

Printable Recipe Card

About Spinach Pesto Stuffed Tomatoes

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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