Recipe for Spinach-Stuffed Tomatoes | Almanac.com

Spinach-Stuffed Tomatoes

Makes 8 to 10 servings.
Special Considerations
Kathy Kuntz of Chebeague Island, Maine

Spinach-Stuffed Tomatoes

Print Friendly and PDF

When tomatoes are ripening fast and furious, stuffing them with a delicious spinach filling makes for great eating. These Spinach-Stuffed Tomatoes are the perfect accompaniment to grilled steak or chicken.

1/4 cup (1/2 stick) butter
2 onions, chopped
2 garlic cloves, minced
1-1/2 pounds fresh spinach, stemmed and chopped
1-1/3 cups whole-wheat bread crumbs
2 eggs, beaten
salt, to taste
8 to 10 small tomatoes

In a skillet over medium heat, melt butter. Add onions and garlic and cook until onions are limp. Add spinach and cook until tender and limp, stirring occasionally. Remove from heat and stir in  bread crumbs, eggs, and salt. 

Preheat oven to 350°F.

Cut tomatoes in half horizontally and scoop out seeds. Place in an 8x8-inch baking dish (you may have to trim the bottoms so the tomatoes stand up). Stuff tomatoes with spinach mixture. Bake for 30 minutes. Serve hot.