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tomatoes stuffed with creamed spinach

(4 ratings)
Fanaile avatar
Blue Ribbon Recipe by
Naomi Nakashima
@Fanaile
El Paso, TX

The other day we bought spinach for a salad, and found ourselves with so much extra spinach that I had to figure something out for it. I couldn't find a stuffed tomato recipe with spinach that I liked and that had all the ingredients already sitting in my pantry and fridge, so I came up with this one and it was a big hit at my house.

Blue Ribbon Recipe

What a fun side to your guests! We love creamed spinach, totally dig stuffed tomatoes, and LOVE tomatoes stuffed with creamed spinach!

— The Test Kitchen @kitchencrew
(4 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For tomatoes stuffed with creamed spinach

  • 3 slice
    bacon
  • 2 Tbsp
    bacon drippings
  • 1/3 c
    onions
  • 8 oz
    baby spinach
  • 1/2 c
    sour cream
  • dash
    tabasco sauce
  • salt and pepper to taste
  • 4
    tomatoes
  • 1/2 c
    gorgonzola cheese

How To Make tomatoes stuffed with creamed spinach

  • 1
    First, cut the tops off the tomatoes and hollow them out. I use a melon-baller to hollow out my tomatoes. Then turn the tomatoes upside down and place them onto a paper towel so that they can drain very well (this keeps them from turning into baked mush).
  • 2
    In a heavy skillet, cook the bacon to your liking (I prefer very crispy, just before burnt, bacon). Then pull the bacon out to drain but leave the drippings in the pan. Once they're drained, chop the bacon down to coarse bacon bits and set aside.
  • 3
    Add the chopped onions into the skillet and cook until they are tender.
  • 4
    Chop up the baby spinach and add it to the onions and continue to cook until the spinach is wilted nicely.
  • 5
    Once the onions and spinach are done, cut the heat and add in the sour cream, tabasco sauce, salt and pepper, and about half of the chopped bacon that you cooked. Stir together until well blended.
  • 6
    Turn the tomatoes right side up and fill with the spinach mixture. Top each tomato with about a tablespoon or two of crumbled gorgonzola cheese, depending on how large the tomatoes are. Then sprinkle with remaining bacon bits and place them onto a prepared baking sheet.
  • 7
    Bake at 350 degrees for about 15-20 minutes. at 12 minutes, the tomatoes should still be warm and firm and the gorgonzola wil have just started to melt, at 20 minutes, the tomatoes will be less firm but the gorgonzola will be more melted.
  • 8
    Serve warm.
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