Spinach and Cheese Stuffed Roasted Tomatoes
Ingredients
- 1 Package Campari Tomatoes Halved (substitute plum)
- 2 Handfuls Baby Spinach Leaves
- 2 Cloves Garlic, Grated
- 3 Tablespoons Olive Oil, Divided
- Mozzarella Cheese, cut into small pieces
- Parmesan Cheese
- Pinch of Red Pepper Flake
- Salt and Pepper
Instructions
- Preheat oven to 350
- Half and seed the tomatoes, so they resemble little cups
- Arrange them on a lined baking sheet and drizzle a bit of oil, salt and pepper over them
- Cook at 350 for 15 minutes
- Meanwhile, heat a sauté pan over medium heat
- Add a tablespoon of olive oil to the pan
- When it's hot, add the pepper flake and garlic, cook for a minute or two until it's aromatic
- Add the spinach, toss to coat
- Add a quarter of a cup of water, cover and steam until the spinach is wilted - when it's wilted, you can drain, or just uncover and let the water cook off - be careful that the spinach doesn't burn
- Remove the tomatoes from the oven and turn the oven to broil
- Fill each tomato with a little bit of the spinach mixture a little piece of mozzarella and then grate the parmesan over the top
- Put under the broiler until cheese is a bit brown and bubbly
Notes
We served this with sauteed chicken that we cooked in the pan where the spinach was cooked. It was delicious.