Check out this month’s recipe or click view more to see previous recipes.
- 2 large tomatoes - Cut length wise (for Italian,) or just lop off the tops (for tomatoes that will not tip over) and scoop out seeds.
- 1/2 package or 1/2 bunch of spinach - roughly chopped, about 3 cups.
- 3/4 cup of breadcrumbs - okay to use a little more or less.
- 1/2 small package of cheese - about 3 ounces. Again, okay to use more or less. Any favorite cheese
- 1 teaspoon of chopped garlic
- 2 teaspoons oil - one for sautéing spinach, and the other to coat roasting pan.
- Salt and pepper to taste
- Clean and roughly chop spinach, about 3 cups worth.
- Add teaspoon of oil and chopped garlic to pan. Sauté over a medium heat for a minute.
- Add chopped spinach, stir and cook unit wilted and soft. Should take 2-4 minutes.
- Go ahead and prep the tomatoes while the spinach cooks. You can slice tomatoes a couple of ways: lengthwise for tomatoes that will not sit upright like Italian tomatoes. or narrow types; or you can just lop off the top of more wide and squat tomatoes.
- With a spoon scoop out seeds and pulp from tomatoes and discard (or save for a tomato sauce.).
- In a bowl add cheese, breadcrumbs and spinach. Mix well. You can use pre-made breadcrumbs or make your own.
- Fill each tomato cavity with cheese, spinach and breadcrumb stuffing.
- Use an oil spray to coat your baking cookie sheet, you could just drizzle a teaspoon of oil and rub it over the surface. Arrange the Stuffed Tomatoes on the pan.
- Bake the Stuffed Tomatoes for about 45 minutes at 350 degrees. Done when the tomato skin wrinkles and the tomatoes begin to collapse. The cheese and breadcrumbs will lightly brown.
Recipe courtesy of the 99 Cent Chef.