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tomatoes stuffed with spinach and artichokes

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

If you grow your own tomatoes, this is a great recipe to use when you have a large crop and don't want to can them!

yield 8 serving(s)
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For tomatoes stuffed with spinach and artichokes

  • 8 md
    tomatoes, fresh
  • 2 pkg
    frozen chopped spinach (10 oz each)
  • 1 can
    quartered artichoke hearts, drained and chopped (14 oz)
  • 8 oz
    sour cream
  • 1/2 tsp
    salt
  • 1 tsp
    Worcestershire sauce
  • 1/4 tsp
    hot sauce
  • 3/4 c
    grated Parmesan cheese, divided
  • 1/2 c
    chopped green onions
  • 1/2 c
    butter, melted
  • 3 Tbsp
    butter

How To Make tomatoes stuffed with spinach and artichokes

  • 1
    Slice the tops off each of the tomatoes. Carefully scoop out the pulp. Reserve pulp for another use. Invert the tomato shells onto paper towels to drain.
  • 2
    Cook the spinach according to the package directions; drain well. Combine the spinach, artichoke hearts, and the next 4 ingredients in a bowl; stir well. Stir in 1/2 cup Parmesan cheese; set aside.
  • 3
    Saute the green onions in 1/2 cup butter in a large skillet over medium heat until tender. Add to the spinach mixture, stirring well.
  • 4
    Spoon the spinach mixture evenly into the reserved tomato shells. Place in a lightly greased 13 x 9 x 2 inch baking dish. Sprinkle evenly with remaining 1/4 cup cheese. Dot with 3 tablespoons butter.
  • 5
    Bake at 350º for 20 minutes or until thoroughly heated. Serve immediately.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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