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Spinach-Stuffed Tomatoes

Fresh tomatoes stuffed with spinach and onions on a white plate
Photo Credit
Kathy Kuntz of Chebeague Island, Maine
The Editors
Yield
Makes 8 to 10 servings.
Category
Vegetables
Course
Side Dishes
Special Considerations
Vegetarian
Credit
Kathy Kuntz of Chebeague Island, Maine
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook
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When tomatoes are ripening fast and furious during the heat of the summer, stuffing them with a delicious fresh spinach filling makes for great eating. These Spinach-Stuffed Tomatoes are the perfect accompaniment to grilled steak or chicken, or as a light lunch during the dog days of summer.

Looking for more great ways to utilize your tomato harvest? Check out our favorite tomato recipes.

Ingredients
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
Instructions
  1. Preheat oven to 350°F.
  2. Cut tomatoes in half horizontally and scoop out seeds using a metal spoon. Place in an 8x8-inch baking dish (you may have to trim the bottoms so the tomatoes stand up). 
  3. In a skillet over medium heat, melt butter. Add onions and garlic and cook until onions are translucent. Add spinach and cook until tender, stirring occasionally. Remove from heat and stir in the bread crumbs, eggs, and salt. 
  4. Stuff tomatoes with spinach mixture. 
  5. Bake for 30 minutes. Serve hot.
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The Old Farmer's Almanac Editors

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