SPINACH-STUFFED TOMATOES
I refused to try spinach for many years. Then one day I found this interesting recipe and decided to give it a whirl. It convinced my taste buds that spinach can be delicious!-Wendy Furie, Frederick, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain., Meanwhile, melt 2 tablespoons of butter in a skillet. Add spinach; cook and stir 7 minutes. In a bowl, combine bread crumbs and Italian seasoning. Set aside 1/4 cup for topping. Add spinach and cheese to remaining crumb mixture. Sprinkle tomato shells with garlic salt and pepper; stuff with spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Melt remaining butter; toss with reserved crumbs. Sprinkle over tomatoes. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned.
Nutrition Facts :
SPINACH STUFFED TOMATOES
I don't know where I got this recipe. It has been in my files for awhile now. I haven't tried it yet, but it sounds like a great, easy vegetarian dinner. Serve with rice or cous cous.
Provided by dicentra
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425. Lightly grease a baking dish.
- Cut the top ¼ inch off of the tomatoes. Scoop out the pulp and seeds. Discard the seeds and reserve the pulp. Chop the pulp.
- Combine with cheeses, bread crumbs and spinach.
- Stuff the tomatoes and place in the baking dish.
- Cover loosely with foil and bake until the tomatoes are soft and the filling is set (about 30 minutes).
- Remove foil and bake for 5 more minutes, allowing the tops to brown.
HERBY STUFFED TOMATOES
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Arrange the tomatoes cut-side up with space between each on the prepared baking sheet. Drizzle with the honey and 2 tablespoons of the olive oil and season with salt. Bake until slightly tender, 5 to 6 minutes. Set aside.
- In a large heavy-bottomed pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the ginger, vinegar, cumin, scallions and reserved insides of the tomatoes and stir to combine. Add the chickpeas, spinach and arugula and cook until the greens are wilted, about 1 minute. Remove from the heat. Tear 2 leaves of basil and stir into the filling. Season with salt and pepper.
- Put 1 basil leaf into each tomato base and gently spoon in a liberal amount of filling. Bake until piping hot, 12 to 15 minutes. Top each stuffed tomato with grated Parmesan and a tomato "hat."
CREAMED SPINACH STUFFED TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 47m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Place the cream in a small pot and reduce by half by gently simmering 20 minutes.
- Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.
- Preheat broiler.
- Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.
SPIRIT'S SPINACH STUFFED TOMATOES
This is just so good! I love spinach and got this recipe from my friend Cindi. Its a great side to several dishes!
Provided by jovigirl
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook unopened spinach on high for 4 minutes. Let stand 5 minutes, drain well and squeeze dry. Put in large bowl. Slice and hollow out centers of tomatoes. Discard seeds. Chop pulp finely and add to spinach. Invert tomatoes shells on paper towels to drain. Preheat oven to 350 degrees.
- Add 1/2 cup mozzarella cheese, onion, parmesan, salt & pepper to spinach mixture and blend well. Spoon evenly into shells. Sprinkle with remaining mozzarella and parsely. Arrange in 8-inch round glass or ceramic baking dish & cook at 350 degrees for 6 minutes or until heated through.
CHEESY SPINACH STUFFED TOMATOES
This is another great recipe I tried from a cooking site! This is the best stuffed tomato I ever had! The white wine, garlic and cheeses go so well with the spinach and tomato! The photo is my own. =)
Provided by Lillian Russo
Categories Vegetable Appetizers
Time 50m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Grease a baking dish.
- 3. Cut off the tops of the tomatoes and scoop out just the pulp, leaving the walls intact. Pour the juice of the tomatoes into a measuring cup to reserve 1/4 cup. Sprinkle the inside of each tomato with salt and turn upside down onto a paper towel.
- 4. Heat oil in a large saucepan over medium heat. Add spinach and garlic, saute for about 2 minutes. Then add reserved tomato juice and wine. Let cook for another few minutes.
- 5. Remove saucepan from heat. Now add Parmesan, feta and panko breadcrumbs. Mix well. Add more panko if needed.
- 6. Spoon this mixture evenly into each tomato til slightly over flowing, as in photo.
- 7. Bake uncovered on middle rack for about 30-35 minutes. Keep an eye on them so that they don't brown too much. Then remove from oven.
- 8. Allow them to cool slightly. Serve warm.
- 9. These can also be made using cherry tomatoes and served as orderves.
TOMATOES STUFFED WITH SPINACH AND CHEESES
Make and share this Tomatoes Stuffed With Spinach and Cheeses recipe from Food.com.
Provided by 2Bleu
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut tops off tomatoes. Using a teaspoon, carefully remove, and reserve, the pulp. Force pulp through strainer, rendering 1/2 cup of juice.
- Lightly sprinkle pepper inside the tomato shells. Invert on paper towels, and let drain.
- Over low heat, melt 2 Tbsp of butter in skillet. Add the garlic and onion. Sauté until soft, about 5 minute; set aside.
- Combine onion and garlic with the reserved tomato juice, spinach, sour cream, cream cheese, mozzarella, Parmesan, basil, and bread crumbs in a food processor. Blend thoroughly.
- If mixture appears too thin, gradually add more bread crumbs, if it's too thick, add more tomato juice. Refrigerate 30 minutes.
- Preheat oven to 350°F Scoop the filling mix into the tomato shells. Top with more bread crumbs and dot with bits of the remaining butter. Place in lightly greased baking dish and bake for 20-30 minutes.
OLD SCHOOL STUFFED TOMATOES
Steps:
- Preheat the oven to 400 degrees F.
- Use a serrated knife to cut the top off of each tomato. Use a grapefruit knife (or a paring knife) to cut out the inside of the tomato. You may need to use your fingers to pull it out after cutting. Use a spoon to remove any leftover seeds or pulp.
- In a blender or food processor, puree the spinach with the sour cream, Parmesan, salt and pepper. Gently spoon the mixture into each tomato and top with the gruyere. Bake until the cheese is melted and bubbly, 20 to 25 minutes.
BAKED SPINACH STUFFED TOMATOES
Make and share this Baked Spinach Stuffed Tomatoes recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Slice off the top of each tomatoe, gently spoon out the seeds& pulp, Cut skin around the middle to prevent splitting when baked.
- Salt inside each tomatoe and invert them on a paper towelto drain for 30 minutes.
- Wash spinach and with just the water clinging to the leaves cook until just wilted, 5 minutes.
- Drain and squeeze out as much moisture as possible.
- Chop finely and set aside.
- In a large skillet over medium heat melt butter and saute onions, mushrooms and garlic until softened.
- Increas heat and add spinach, cook until moisture evaporates, Mix into the spinach mixture cream cheese half the pine nuts, parsley, tarragon lemon juice, Salt& Pepper.
- Pat tomatoe cavities dry, set upright ina shallow greased baking dish.
- Stuff tomatoes with the spinach mixture.
- Top with remaining pine nuts.
- Brush tops with the melted butter.
- Cover with foil and bake 350F degrees oven for 30 minutes.
Nutrition Facts : Calories 286.8, Fat 24.1, SaturatedFat 10.5, Cholesterol 43.5, Sodium 220.3, Carbohydrate 14.9, Fiber 5.5, Sugar 6.3, Protein 8.4
SPINACH-STUFFED TOMATOES
Fast dinner & a nice change from cold stuffed tomatoes. You can serve these as an appetizer, or as a side dish, or with a few additions, like a plate of greens, they could be the mainstay of a healthy dinner.
Provided by Moody
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 425 degrees.
- Lightly grease an 8" baking dish.
- Slice the top 1/4" of each tomato,& scoop the insides out.
- Try to separate the seeds from the pulp,& set the pulp aside.
- In a bowl, mix the tomato pulp, spinach, cheeses and oregano.
- Fill the tomatoes, and set in baking dish.
- Cover the dish loosely with foil& bake until the tomatoes are soft, around half an hour.
- Remove the tin foil& broil for 5 minutes to brown the top.
Nutrition Facts : Calories 171.5, Fat 4.1, SaturatedFat 2, Cholesterol 10, Sodium 456.6, Carbohydrate 20.4, Fiber 3.6, Sugar 6, Protein 14.5
PORK AND SPINACH STUFFED TOMATOES
A hardy, very easy to make dish that family and friends can enjoy together. It is an Asian cuisine inspired dish and includes many healthy alternatives in ingredient choice.
Provided by Keveronii and Cheese
Categories One Dish Meal
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Preheat oven-top on medium-high heat.
- Wash and take out pulp of the tomatoes, leaving them whole and hollow, set aside.
- Add oil to large pot, sweat the onions and garlic till light golden brown.
- Add the ground pork until brown, season with salt, pepper, hoisin and sriracha sauce.
- Add the corn and spinach, mix well.
- Stuff tomatoes.
- Bake in the oven for about 10-15 minutes or until the tomato begins to brown at the top edges.
- Serve warm.
Nutrition Facts : Calories 234.2, Fat 11.8, SaturatedFat 2.4, Cholesterol 36.2, Sodium 460.7, Carbohydrate 18.9, Fiber 2.7, Sugar 5.3, Protein 14.9
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