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tomatoes stuffed with creamed spinach

(4 RATINGS)
608 Pinches 13 Photos
Fanaile avatar
El Paso, TX
Updated on Sep 12, 2025

The other day, we bought spinach for a salad, and found ourselves with so much extra spinach that I had to figure something out for it. I couldn't find a stuffed tomato recipe with spinach that I liked and that had all the ingredients already sitting in my pantry and fridge, so I came up with this one, and it was a big hit at my house.

Blue Ribbon Recipe

These tomatoes stuffed with creamed spinach are an unexpected side dish. The tender tomatoes are packed with a homemade creamed spinach. Salty bacon is a nice contrast to the rich spinach and adds a nice texture. We loved the tangy contrast that gorgonzola gives the dish, too. When fresh tomatoes are in season, these stuffed tomatoes would be a fun recipe.

— The Test Kitchen
prep time 15 Min
cook time 20 Min
method Bake
yield 4 serving(s)

Ingredients

  • 4 - tomatoes
  • 3 slices bacon
  • 2 tablespoons bacon drippings
  • 1/3 cup chopped onions
  • 8 ounces baby spinach
  • 1/2 cup sour cream
  • 1 dash tabasco sauce
  • - salt and pepper, to taste
  • 1/2 cup Gorgonzola cheese

How To Make tomatoes stuffed with creamed spinach

  • Hollow out the tomatoes.
    Step 1
    First, cut the tops off the tomatoes and hollow them out. I use a melon-baller to hollow out my tomatoes.
  • Turn the tomatoes over on a paper towel to drain.
    Step 2
    Then turn the tomatoes upside down and place them onto a paper towel so that they can drain very well (this keeps them from turning into baked mush).
  • Cook bacon to your liking.
    Step 3
    In a heavy skillet, cook the bacon to your liking (I prefer very crispy, just before burnt bacon). Then pull the bacon out to drain, but leave the drippings in the pan. Once they're drained, chop the bacon down to coarse bacon bits and set aside.
  • Add chopped onions to the skillet with bacon grease.
    Step 4
    Add the chopped onions to the skillet and cook until they are tender.
  • Add the spinach and wilt.
    Step 5
    Chop up the baby spinach and add it to the onions, and continue to cook until the spinach is wilted nicely.
  • Turn off the heat and add sour cream, Tabasco sauce, and seasoning.
    Step 6
    Once the onions and spinach are done, turn off the heat and add in the sour cream, tabasco sauce, salt, and pepper. Stir until blended.
  • Add half of the chopped bacon.
    Step 7
    Add half of the chopped bacon to the spinach mixture. Stir together until well blended.
  • Stuff the tomatoes with the creamed spinach.
    Step 8
    Turn the tomatoes right side up and fill with the spinach mixture.
  • Top each tomato with Gorgonzola cheese.
    Step 9
    Top each tomato with about a tablespoon or two of crumbled Gorgonzola cheese, depending on how large the tomatoes are.
  • Sprinkle with remaining bacon and bake.
    Step 10
    Then sprinkle with the remaining bacon bits and place them onto a prepared baking sheet. Bake at 350 degrees for about 15-20 minutes. At 12 minutes, the tomatoes should still be warm and firm, and the Gorgonzola will have just started to melt. At 20 minutes, the tomatoes will be less firm, but the Gorgonzola will be more melted.
  • Step 11
    Serve warm.
  • 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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