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!
Below is shown the stuffed tomatoes before baking in a muffin pan to help them stay upright during baking.
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Stuffed Tomatoes with Spinach, Basil and Six Italian Cheeses
Ingredients
- 1 package (10 oz.) frozen chopped spinach
- 2 tsp. "Better Than Bouillon" chicken base or 2 chicken bouillon cubes
- salt
- 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
Instructions
- Instructions
- 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.
- Blend well.
- 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.
Stuffed Tomates with Spinach, Basil, and Six Italian Blend of Cheeses
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Enjoy this recipe for:
Stuffed Tomatoes with Spinach, Basil and Six Italian Cheeses
oh Roz these are just divine, my mom used to do this but never with the spinach what a delicious addition and wonderful idea!!
Hello,
These tomatoes look so delicious!
~ Gabriela ~
Mmmmmm…
oh my, I am in love with the look of these. Any leftovers? can I have one please.
Yum!
And you are so clever…baking them in a muffin tin! Why haven’t I thought of that?!
I know tomato season will be coming soon…sigh…in the meantime I will have to made do with strawberries and cherries:D
Oh my gosh Roz! They look sensational! Just perfect as a side to one of my warm, hearty stews I’ve been cooking up in this cooler Australian winter weather. Thanks for sharing!
Anne @ Domesblissity
I can’t wait to try this. We don’t have 6-blend cheeses here so I’ll have to experiment. Can’t wait to try it. Your photos look SO good!
Oh, wow! I’d eat more than one of these. A glass of chilled white wine would top it off perfectly. It’s been a bit colder, this summer, than I’d like. So our tomatoes are slowly eeking to ripeness. I can’t wait!
Did somebody just say six cheeses? I just passed out….yum!
wow looks wonderful so gourmet
How wonderful! Those stuffed tomatoes sound delicious and I love your photo!
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Roz, Oh my goodness, thank you, thank you, thank you!!! I am honored and so thrilled to have been “featured” on your blog. You are my “idol” and I am one of your faithful followers. I love your recipes, your colorful pictures, your stories….I LOVE IT ALL!! Thanks again, I’m so happy **fanning face** 🙂 ~Isavortheweekend
p.s. I am now going to go receive my reward, your feature button 🙂
It is good to be back at last catching up with your blogging activities, your photos and recipes are always a delight.
Oh, I’m so jealous that you already have tomatoes, Roz! These sound like an amazing dish 🙂
Hi Roz,
I am so excited to try this beautiful recipe. We have tomatoes and basil in the garden, yum it is going to be so good! Thank you so much for sharing with Full Plate Thursday and come back soon. Have a great week end!
Miz Helen
Mmm that looks good, but I’ll have to wait until next summer. The tomatoes around here already are tasting blah.
Just wondering how this would work with green tomatoes. Anyone try that before. I do love tomatoes with Spinach and this looks wonderful.
How do you take the tomatoes out of the muffin tin without them falling apart?
Thanks…
Make sure that you prepare the muffin tins before placing the stuffed tomatoes in them, by spraying with cooking oil spray.
Yum. Love your tip to use a muffin pan to bake the tomatoes. Stuffed tomatoes definitely have a tendency to fall over.
Sam
I agree Sam, not only do I have to figure out how to keep stuffed tomatoes upright while cooking, but also stuffed peppers. Just saw a special baking pan for stuffed peppers in a cooking catalog, but why pay that extra money for one more pan that is good for only one thing?
Roz
This looks delicious Roz and I really like the stuffing blend
that looks just perfect! i’m on the cusp of tomato madness here, the garden is just starting to get in gear…
I want to eat the cheesy filling with a spoon!! They look awesome, Roz.
That tomato stuffing has my stomach growling! So cheesy and delicious.
I will have to try this recipe soon. The photos are amazing.
Thanks Ansh! Nice to ‘meet’ you! I hope you enjoy the recipe!
Roz
Your tomatoes look so perfect, Roz! Great for stuffing, and, oh my, does the stuffing look delicious with all that cheese! I love the green spinach with the red tomatoes, too. Thanks for the tip of using a muffin tin. Another wonderful recipe! Thank you.
My mom used to make stuffed tomatoes! If only my tomatoes would ripen! I would love to try this dish. Thanks for the recipe!
great idea Roz, your recipe is delicious ! Have a nice weekend ! xoxo
Roz, I have never seen this type of stuffing before. In Greece we usually make it with rice and veggies but this would be a wonderful alternative and a fresh taste. I’ll be pinning this to try.