These stuffed vine tomatoes were absolutely delicious! They make a great side dish or even a starter. A wonderful idea for summer eating and a great way to use up extra tomatoes from the garden!
I haven't cooked in two whole days! Well, unless you count the frozen hamburgers and French fries I made for the kids Saturday lunch time. Can't really count that. And now I am actually starting to twitch and itch to get back into the kitchen. That is where I will be the entire afternoon. Fingers crossed there are no distractions.
So, what was I up to this weekend?
Well, Friday night we got really dressed up, like little black dress and stilettos kind of dressed up. That never happens and really isn't my comfort zone at all. However, for a change it was nice to trade my apron for a posh frock and my flip flops for something a little on the uncomfortable side of painful. They looked good though...ha!
My husband was invited to a work event and I tagged along for he free food and booze. It was a lovely evening filled with pretty canapés, flowing alcohol and a whole lot of expensive perfume.
I survived the evening and was home tucked up by midnight.
Then on Saturday evening we were invited to a friend's place for dinner. A more casual affair of shorts, flip flops and not a whiff of that perfume. The food was delicious! Slow roasted chicken, a selection of fresh salads, home made focaccia and finished off with summer pudding and a meringue roulade!!! In my books, five star dining.
Finally, the weekend was rounded off Sunday evening by my husband cooking. FYI, this never happens. He says he needs to feel inspired to cook. Ummm, I wonder if I try this tactic, if it will work. Nonetheless, dinner was good wholesome food. He made Moroccan style pork kebabs with home made chips and steamed broccoli. It was really good. My only criticism was that he served it at 10:45 pm when I was verging on passing out. Okay, he might need to work on his timing.
So a great weekend of eating and not cooking. Which means, now life returns to normal. The cooking and washing up kind of normal.
Notes about the tomatoes:
Use ripe vine tomatoes. These will give the best flavour and end result. Avoid big tomatoes, green tomatoes or any type of salad tomatoes. It will result in a disappointing end as the tomatoes will most likely be hard.
Make your own bread crumbs as you don't really want to use fine bread crumbs in this recipe. You are looking for something more like stuffing.
Fresh spinach is the best flavour for these tomatoes, so I would probably avoid using the frozen stuff. You can used baby spinach or just regular bigger spinach roughly cut. Both work perfect.
This is a great side dish or even an appetizer. Easy to make and put together. Oh, you can even make these ahead, keep them in the fridge and then back just before serving. Makes life easy!
Happy cooking friends and happy Monday!
Spinach & Herb Stuffed Tomatoes
Makes 6 stuffed tomatoes / Prep time: 10 minutes / Cook time: 35 minutes
1 bag spinach, roughly chopped
1 Cup/125 grams bread crumbs
1/2 Cup/60 grams parmesan cheese
1/2 onion, finely diced
2 Spring onions, finely chopped
Small bunch fresh chopped basil
2 Garlic cloves, crushed
2 Tablespoons olive oil
1 Teaspoon oregano
1/2 Teaspoon black pepper
1/2 Teaspoon salt
Preheat oven to 350 degrees F. Lightly grease with olive oil a deep sided baking dish.
Cut the tomatoes into half and scoop out the centres. Place all the tomatoes in the baking dish and set aside.
In a large skillet set over medium heat, add the olive oil and garlic. Stir for a minute and add the onions. Cook the onions until soft, about 5 minutes. Add the spring onions and cook for a further minute or so. Add the spinach and sautee until wilted, just about a minute. Add the bread crumbs, parmesan cheese, oregano, salt, pepper and fresh basil. Stir well and leave on the heat for about a minute.
Evenly spoon the mixture into all the tomatoes. Bake for about 25 minutes or until the tomatoes are soft. Remove from oven.
Can be topped with extra parmesan and basil before serving.
Click the downloadable link below to print recipe!
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