Spinach-Stuffed Tomatoes

By Yankee Magazine

May 23 2002

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 a grilled steak.


8 servings


1/4 cup (1/2 stick) butter
2 medium-size onions, chopped
2 garlic cloves, minced
1-1/2 pounds fresh spinach (stems removed), chopped
1-1/3 cups dry whole-wheat bread crumbs (4 slices)
2 eggs, beaten
1 teaspoon salt
8 to 10 small tomatoes


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

Preheat the oven to 350 degrees F.

Remove the stem ends from the tomatoes and scoop out the seeds. Place in an 8-inch baking dish; you may have to trim the bottoms so the tomatoes stand up. Stuff with the spinach mixture. Bake for 30 minutes. Serve hot.