6/5/13 - Baked Stuffed Spinach Tomatoes

  • Chef Judi Gallagher
  • 0

This is one of those very old recipes that I created for my son when he was a toddler. He loved helping stuff the tomatoes and it was a great way to teach him how yummy spinach is. Perfect as a side dish or entrée with some quinoa, I also serve these tomatoes for brunch.

1 onion chopped

2 cloves garlic

3-4 TABLESPOONS olive oil- may need more

Approximately 2 cups Italian breadcrumbs

½ cup chicken stock (or vegetable stock)

Salt and pepper to taste

1 large bag fresh spinach- minced

4-6 tomatoes depending on size, slice off tops, dice and remove centers- you may add some of the inside of the tomatoes diced if desired.

½ cup Parmesan cheese

Preheat oven to 350 degrees

In a large deep sauté pan add olive oil, garlic and onions. Sauté until tender but not brown. Add spinach and diced tomatoes and cook about 2 minutes. Add chicken stock and mix. Add breadcrumbs and parmesan cheese. You may need to add a little more chicken stock and bread crumbs as need

Note- this makes a nice stuffing for mushroom and stuffed jumbo shrimp as well.