These little lovelies are vegetarian and healthy. They make a wonderful side dish to accompany almost any meal or own their own as lunch. I used beefsteak tomatoes as that was what was available however I think they would be even better if made with an Italian plum style tomato. Enjoy!
Ingredients
- 3 Large or 6 Medium Tomatoes
- 1 Clove of Garlic (Minced)
- 2 Teaspoons of Olive Oil
- 2 Cups of Fresh Spinach
- 1/2 Cup of Crumbled Feta Cheese
- 1/4 Cup of Grated Parmigiana Reggiano
- 1/4 Cup of Bread Crumbs
- 1/4 Cup of the Tomato’s juice
- 1 Teaspoon of Dried Basil
- 1/2 Teaspoon of Garlic Powder
- 1/4 Teaspoon of Onion Powder
Instructions
- Cut the top off the stem side of each tomato and core out the inside
- Generously salt the inside of each
- Place them face side down on a paper towel for 30 minutes
- Drizzle 1 teaspoon of the olive oil in medium frying pan turn to low heat and add the garlic
- After 1 minute when the garlic becomes fragrant add the spinach
- Cook until the spinach is wilted
- Preheat the oven to 375 f
- In a bowl mix all the ingredients with the spinach and garlic
- Stuff the tomatoes with the mixture
- Place on a baking sheet lined with a Silpat or parchment paper
- Bake for 25-30 minutes
