Veggie-Stuffed Baked Tomatoes

Karen Druker

  • 2 -3 tomatoes, cut in calf, stem end cut out
  • ¾ -1 C. ricotta or cottage cheese
  • 1 C. chopped fresh spinach
  • ½ C. Parmesan cheese
  • 1 Clove garlic, diced
  • Salt, pepper, fresh or dried thyme or basil to taste

Mix cheese, spinach, garlic, herbs, and salt and pepper. Top each tomato half with two tablespoons ricotta mixture. Bake 10-15 minutes. Great with grilled steak, fish or chicken.  Serves 4-6.

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