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Spinach Stuffed Baked Tomatoes

  • 4 medium tomatoes
  • 2 Tbsp bacon bits
  • 4 green onions, sliced
  • 1 pkg (10oz) frozen chopped spinach, thawed and drained
  • 1/2 cup shredded mozzarella cheese
  • 1 clove garlic, crushed
  • 1 Tbsp fresh chopped basil (or 1 tsp ground basil)
  • 1 tsp ground marjoram
  • 1 tsp ground oregano
  • 2 Tbsp finely shredded Parmesan cheese
  1. Preheat oven to 350 degrees
  2. Cut a 1/4 inch slice from the stem end of each tomato.
  3. Cut a thin slice from the bottom of each tomato so it stands upright.
  4. Using a spoon carefully scoop out the core seeds and pulp of each tomato, and discard. Leave up to a 1/2 inch shell.
  5. Set tomatoes upside down on a paper towel and allow them to drain.
  6. In a medium bowl mix together the bacon bits, onions, spinach, mozzarella cheese, garlic and spices.
  7. Spoon the spinach mixture into the tomato shells.
  8. Place the tomatoes in a shallow baking dish, cover, and bake for 15 minutes.
  9. Uncover and top with shredded Parmesan cheese, bake 10 additional minutes or until tomatoes are heated through
Published: Monday, February 20th, 2012 by Kelly
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