- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
6
Spinach and Artichoke Stuffed Tomatoes
Description
We came up with the idea for these in an attempt to recreate tomatoes that we had in a restaurant. These stuffed tomatoes make a delicious side dish or even an appetizer! They are healthier than your average stuffed tomato probably, but still taste creamy and decadent. A great way to use fresh summer tomatoes!
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add to shopping list Ingredients
6 tomatoes (squeeze out excess juice and seeds)
1/2 cup frozen spinach, heated and drained
3-4 canned artichoke hearts, diced
3/4 cup ricotta cheese
2 ounces low fat cream cheese
1/4 t salt
Preparation
Preheat oven to 350 degrees F.
Remove the tops from the tomatoes, chop them into a fine dice and set them aside*. The tomatoes are ready to be seeded. The easiest way to do this is to turn them upside down over the sink and give them a gentle squeeze, the seeds and some of the liquid surrounding them are quickly gone! If there is a bit of the guts of the tomato left, scoop it gently out with a teaspoon. The tomatoes are now ready to be stuffed.
Blend cream cheese and ricotta together until smooth (heat cream cheese in microwave for 15-20 seconds if necessary), add spinach--already drained, artichokes, the reserved tops from the tomatoes, finely diced and salt until evenly mixed.
To keep the tomatoes upright while baking, we used a cupcake pan and put one tomato in each “cupcake” spot. Stuff tomatoes--we stuffed them until they were overflowing and place in oven for 25 minutes. Ideally they will be heated through but the tomatoes will not be so cooked that they start losing their shape.
*Note: you could also set aside the tomato tops and instead of dicing and using in the filling, you could put the tops back on before cooking to give the appearance of a whole tomato--it is up to you!
