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cheesy tomato cups with creamed spinach

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

My husband loves my original Tomato cups with spinach. I wanted to make this one a little cheesier than the other recipe. The addition of swiss, cheddar, & parmesan cheeses added just what was needed to elevate the flavors & creaminess of the spinach. I made 14 halves of these, I did share with the neighbors, but my husband loves them so much, I hope they last @ least 2 days. I love veggies , & this was one of 4 sides to make our meal complete for our CHRISTmas Dinner. By cooking the whipping cream over a low simmer to half the reduction, adds a lot more creaminess & flavor.

(1 rating)
yield 7 -14 depending on appetites & Portion size
prep time 40 Min
cook time 25 Min
method Bake

Ingredients For cheesy tomato cups with creamed spinach

  • 7 md
    fresh tomatoes, washed, halved, & cored
  • 2 c
    heavy whipping cream
  • 40 oz
    frozen chopped spinach ( thawed & squeezed dry)
  • 1 lg
    sweet onion, chopped (vadalia or similiar) chopped
  • 2 Tbsp
    each butter & olive oil
  • 12
    mini sweet peppers (red, yellow & orange) chopped
  • 1 c
    cubed sharp cheddar cheese (4 ounces)
  • 8 oz
    cubed swiss cheese
  • 1 1/2 c
    shredded parmesan plus extra for top & inside tomato cups
  • 8 clove
    garlic, minced
  • 1 tsp
    lemon pepper
  • 1 tsp
    nutmeg (you will be surprised @ the flavor it adds)
  • 2 tsp
    onion powder
  • `1/2-1 tsp
    kosher salt or to your taste
  • 1 1/2 tsp
    basil

How To Make cheesy tomato cups with creamed spinach

  • 1
    Add the heavy whipping cream to a small sauce pan and allow it to simmer over low heat for about 20 minutes or so till it has reduced to about half. PREHEAT OVEN TO 350 DEGREES F.
  • 2
    Spray a 9X15 X2 inch size casserole dish with non stick cooking spray, set aside till needed. Wash & Chop peppers to be added to spinach.
  • 3
    Wash core & halve tomatoes. Using a table spoon.go around inside of tomato with a tablespoon to remove center of membrane. Save for another use. Repeat till all of the tomatoes have been cored. Place in prepared casserole dish,sprinkle a small amount of parmesan into each tomato cup, and set aside till ready to fill with creamed spinach mixture.
  • 4
    Squeeze spinach till all excess water has been removed.
  • 5
    In a large skillet add butter & olive oil, melt together, then add chopped onions, minced garlic, sweet peppers & spinach & saute till veggies are transparent. Now add the spices, cubed swiss & cheddar and 1 cup of shredded parmesan, stir till cheese begins to melt.
  • 6
    Pour in reduced whipping cream & stir to blend together.
  • 7
    Remove from heat then fill each tomato half with spinach mixture. Divide evenly among each cup, then top with shredded parmesan cheese. Place in preheated 350 degree F. oven & bake for 20 to 25 minutes till cheese melts & mixture is hot & bubbly. Remove from oven and serve while hot.
  • 8
    Allow 1 to 2 portions per servings.
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