tomatoes stuffed with spinach and artichokes
If you grow your own tomatoes, this is a great recipe to use when you have a large crop and don't want to can them!
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prep time
25 Min
cook time
30 Min
method
Bake
yield
8 serving(s)
Ingredients
- 8 medium tomatoes, fresh
- 2 packages frozen chopped spinach (10 oz each)
- 1 can quartered artichoke hearts, drained and chopped (14 oz)
- 8 ounces sour cream
- 1/2 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce
- 3/4 cup grated Parmesan cheese, divided
- 1/2 cup chopped green onions
- 1/2 cup butter, melted
- 3 tablespoons butter
How To Make tomatoes stuffed with spinach and artichokes
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Step 1Slice the tops off each of the tomatoes. Carefully scoop out the pulp. Reserve pulp for another use. Invert the tomato shells onto paper towels to drain.
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Step 2Cook the spinach according to the package directions; drain well. Combine the spinach, artichoke hearts, and the next 4 ingredients in a bowl; stir well. Stir in 1/2 cup Parmesan cheese; set aside.
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Step 3Saute the green onions in 1/2 cup butter in a large skillet over medium heat until tender. Add to the spinach mixture, stirring well.
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Step 4Spoon the spinach mixture evenly into the reserved tomato shells. Place in a lightly greased 13 x 9 x 2 inch baking dish. Sprinkle evenly with remaining 1/4 cup cheese. Dot with 3 tablespoons butter.
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Step 5Bake at 350º for 20 minutes or until thoroughly heated. Serve immediately.
- 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!
Discover More
Culture:
Italian
Category:
Vegetables
Diet:
Vegetarian
Keyword:
#spinach
Keyword:
#side dish
Keyword:
#tomatoes
Keyword:
#Stuffed
Keyword:
#Artichoke
Keyword:
#stuffed tomatoes
Keyword:
#side
Keyword:
#spinach artichoke
Ingredient:
Vegetable
Method:
Bake
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