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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

  1. Cut the top off the stem side of each tomato and core out the inside
  2. Generously salt the inside of each
  3. Place them face side down on a paper towel for 30 minutes
  4. Drizzle 1 teaspoon of the olive oil in medium frying pan turn to low heat and add the garlic
  5. After 1 minute when the garlic becomes fragrant add the spinach
  6. Cook until the spinach is wilted
  7. Preheat the oven to 375 f
  8. In a bowl mix all the ingredients with the spinach and garlic
  9. Stuff the tomatoes with the mixture
  10. Place on a baking sheet lined with a Silpat or parchment paper
  11. Bake for 25-30 minutes
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