stuffed tomato recipe
- The Best stuffed tomato recipe
- Stuffed Tomatoes with Herbed Ricotta and Spinach
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Stuffed Tomatoes with Herbed Ricotta and Spinach Works
- ❓ Frequently Asked Questions About Stuffed Tomatoes with Herbed Ricotta and Spinach
The Best stuffed tomato recipe
This dish is perfect for all kinds of occasions. You can serve them as a light main course with a side salad or crusty bread, or they’re great as an appetizer if you’re hosting a small gathering. They reheat well, so they’re also a lifesaver for meal prep—just stuff, bake, and store for later. And because it’s made with whole tomatoes, it’s lighter than most stuffed dishes, but still hearty enough to feel satisfying. My family always reaches for them when we’re looking for something quick but special, whether it’s a weeknight dinner or a weekend brunch. Plus, the health benefits are pretty neat—tomatoes are packed with antioxidants, and the herbs and spices add flavor without too much extra fat. It’s a no-fuss way to eat well.
Stuffed Tomatoes with Herbed Ricotta and Spinach
A delightful and healthy dish featuring juicy tomatoes stuffed with a creamy herbed ricotta mixture and fresh spinach. Perfect for a light yet satisfying meal.
🥘Ingredients
- 1 cup whole wheat flour
- 1/4 cup breadcrumbs
- 1/2 tsp salt
- 1 egg
- 2 tbsp olive oil
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh spinach, chopped
- 1/4 cup grated Parmesan
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 4 large tomatoes (about 1.5 lbs), tops cut off and seeds removed
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly spraying with oil. -
2
Prepare the tomatoes: Cut the tops off and remove the seeds. Place them in a bowl, drizzle with olive oil, sprinkle with salt and pepper, and set aside. -
3
Make the dough: In a bowl, mix whole wheat flour, breadcrumbs, and salt. Add the egg and olive oil, then mix until a dough forms. If too sticky, add a bit more flour. Roll out the dough to about 1/4-inch thickness. -
4
Prepare the filling: In a bowl, mix ricotta, half of the grated Parmesan, minced garlic, chopped spinach, oregano, black pepper, and lemon juice. -
5
Cut circles from the rolled-out dough, slightly larger than the tomatoes, and place them on the baking sheet. Spoon the herbed ricotta mixture into each tomato, pressing gently to ensure it fills the cavity. -
6
Cover each stuffed tomato with another dough circle, pressing lightly to seal. Trim any excess dough and cut slits in the tops for steam to escape. -
7
Bake for 20-25 minutes, or until the dough is golden brown and the filling is heated through.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Knife and cutting board
- Measuring cups and spoons
- Food processor or blender (optional for dough)
- Baking spray or silicone mat
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a sprinkle of fresh basil or parsley on top before baking.
- Substitute ricotta with cottage cheese for a lighter option.
- Use cherry tomatoes for a quicker version, stuffing them directly with the ricotta mixture.
- You can bake these stuffed tomatoes as a side dish or serve them as a main course with a side salad.
Variations
- Add diced bell peppers or zucchini to the filling for extra veggies.
- Use a mix of ricotta and cream cheese for a richer filling.
Watch Video Of How Stuffed Tomatoes with Herbed Ricotta and Spinach Works
❓ Frequently Asked Questions About Stuffed Tomatoes with Herbed Ricotta and Spinach
What is the primary purpose of using butter in the stuffed tomato recipe?
Butter adds richness and helps tenderize the tomato flesh while cooking, making the filling more flavorful and moist. It also helps bind the ingredients together, ensuring a cohesive and delicious filling.
Can I use canned tomatoes instead of fresh ones for this recipe?
Yes, you can use canned tomatoes, but opt for high-quality San Marzano or crushed tomatoes for the best taste. If using diced canned tomatoes, drain and rinse them to remove excess salt and liquid before using.
How do I prevent the stuffed tomatoes from becoming soggy?
To avoid sogginess, ensure the tomatoes are well-drained before stuffing them. Pat them dry with a paper towel, and use a mix of fresh and dried herbs for the filling. Additionally, pre-baking the stuffed tomatoes in the oven for 10–15 minutes before adding the sauce helps lock in moisture.
What is the best way to store leftover stuffed tomatoes?
Leftover stuffed tomatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven (350°F/175°C) for 15–20 minutes or microwave them for 2–3 minutes. Avoid reheating in water to prevent sogginess.
Can I make this recipe ahead of time and still enjoy it fresh?
Yes! You can prep the filling a day in advance and store it in the fridge. Assemble the stuffed tomatoes just before baking, as the tomatoes will firm up slightly when chilled. Alternatively, bake them fresh for the best texture and flavor.
