Hungry for more? This recipe was featured in a podcast episode!
This fabulous vintage recipe is a delicious way to use fresh, local tomatoes. This dish can make the perfect side or zhuzh it up with meat and cheese in the filling to make it the centre of your meal!
Prep Time: 30 min
Cook time: 30-35 min
Yield: 4 large tomatoes
4 large whole tomatoes
1 onion, finely diced
2 cloves garlic, minced
1/4 cup butter
454g packaged frozen spinach, thawed & drained.
1-2 tbsp lemon juice
1/4 cup quick oats
salt & pepper
parmesan cheese, grated
Pre-heat oven to 350F.
Cut around the stem of each tomato and remove. Scoop out the insides of the tomato using a spoon & save to use in a tomato sauce.
In a medium saucepan, melt butter over medium heat. Sauté onions and garlic for a couple minutes until they soften. Add in drained spinach and lemon juice. Cook for a couple more minutes until everything is heated through.
Remove from heat and stir in the eggs, oats and salt & pepper. Stuff each pepper with the spinach mixture. Top each stuffed tomato with parmesan cheese.
Place tomatoes in a baking dish and bake in pre-heated oven for 30-35min.
Zhuzh it up!
Mix in some goat cheese when you add egg to the spinach mixture to make an extra creamy stuffed tomato or add in cooked slices of bacon.
Want another idea? Chef Kiki Coll recommends changing up the ingredients to make an Asian fusion tomato. Follow the above recipe but omit the breadcrumbs and parmesan and add: 2 cup minced bbq pork, 1 tsp ground ginger, salt & pepper, 2 tbsp chopped fresh cilantro, squeeze of lime juice, Asian bbq sauce to taste, Sriracha sauce to taste. If you can find them, stuff this into a green tomato!
Make it a full meal! We made these tomatoes along with two of Chef Kiki Coll's vintage recipes: Orange Glazed Hens and Valentine's Prosecco Jelly. Find those recipes on Chef Kiki's website.
This amazing recipe was written adapted from the cookbook Cooking with Mona,
Spinach Topped Tomatoes