Pomodori! Tomatoes! With the heat we’ve had, an early harvest of these large red orbs signals the time to begin using them in delicious summertime recipes. The perfect round shape of several varieties this year inspired me to bake them with a cheesy, spinach-basil, garlic-y filling. These stuffed tomatoes are simple, flavorful and can be a delightful luncheon entree or a superb accompaniment to an omelette, frittata, or grilled entree!
Stuffed Tomates with Spinach, Basil, and Six Cheeses
1 package (10 oz.) frozen chopped spinach
2 tsp. “Better Than Bouillon” chicken base or 2 chicken bouillon cubes
5 large tomatoes, cut in half
1 cup soft bread crumbs
1 cup shredded 6-blend Italian cheese
1/2 cup diced onion
15 large fresh basil leaves, chopped
1 jumbo egg
2 large garlic cloves, minced
1/4 tsp. freshly grated pepper
1/4 tsp. sea salt
Freshly grated parmesan cheese.
Prepare spinach according to package instructions with the chicken bouillon added in.
When cool, squeeze all of the liquid out of the spinach.
Cut about 1/4th to 1/3rd of the tomato out of the inside.
Sprinkle salt on the tops of the tomatoes.
On a paper towel, place the tomatoes upside-down to drain liquid.
In a medium bowl, combine the bread crumbs, spinach, cheeses, onion, basil, egg, garlic, salt and pepper.
In a muffin pan, place the tomatoes.
Top each with a heaping mound of the spinach-cheese mixture.
Sprinkle with parmesan cheese.
Bake for 25 minutes on 350 degrees or until the spinach has a golden brown edge on top.