Crumb-Topped Spinach-Stuffed Tomatoes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Cut the tops off the tomatoes and scoop out the seeds and pulp.
• STEP 3.In a bowl, combine the spinach, breadcrumbs, garlic, Parmesan cheese, salt, and pepper.
• STEP 4.Stuff each tomato with the spinach mixture.
• STEP 5.In a separate bowl, combine the breadcrumbs, Parmesan cheese, and melted butter to make the crumb topping.
• STEP 6.Sprinkle the crumb topping over the stuffed tomatoes.
• STEP 7.Place the tomatoes in a baking dish and bake for 25-30 minutes, or until the tomatoes are tender and the topping is golden brown.
• STEP 8.Remove from the oven and let cool for a few minutes before serving.
• STEP 9.Serve the Crumb-Topped Spinach-Stuffed Tomatoes as a side dish or light meal.

Cooking Tips

• Choose ripe tomatoes that are firm but not overly soft.
• You can use fresh or frozen spinach for this recipe.
• If using frozen spinach, make sure to thaw and squeeze out any excess moisture before using.
• Feel free to add other ingredients to the stuffing mixture, such as diced onions or shredded cheese.
• These stuffed tomatoes can be made ahead of time and reheated in the oven before serving.

Storage and Serving

• Leftover stuffed tomatoes can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the tomatoes in a baking dish and bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through.
• Serve the stuffed tomatoes as a side dish with grilled chicken or fish, or enjoy them as a light vegetarian meal.