- 24 Campari tomatoes or smaller beefsteak tomatoes *Note: can use larger tomatoes for more of a dinner versus an appetizer
- 10 oz package frozen chopped spinach, thawed & squeezed dry of excess water
- 8 oz pkg cream cheese, room temperature
- 1 cup freshly grated Parmesan cheese
- 1/2 cup green onions
- 2 large cloves garlic
- 1/4 cup mayonnaise
- 1 3/4 cups shredded mozzarella
- 3/4 tsp salt
- olive oil
- kosher salt
- fresh cracked black pepper to taste
- Preheat oven to 375 degrees, rack in the middle.
- Lightly spray a baking dish (9×13” glass pan works well here).
- In a food processor finely chop garlic and green onions.
- In a medium bowl add the spinach, cream cheese, mayo, parmesan, 1 1/2 cups mozzarella and salt.
- Use a fork to blend all the ingredients together.
- Add fresh black pepper to taste and set aside.
- Cut the tops off each tomato, and using a paring knife or small spoon, remove the seeds to hollow the tomato. Hollow it out like you would a pumpkin. You want the walls of the tomato thick so they don’t collapse when baking.
- Mist each tomato with olive oil and give a very light sprinkle of kosher salt and fresh black pepper.
- Taking 1-2 heaping tsps of mixture fill each tomato. You want the mixture to slightly mound over top of the rim of the tomato.
- Place the stuffed tomatoes in the dish.
- Bake for 15 minutes.
- Remove from the oven and sprinkle the remaining mozzarella on top of each tomato.
- Bake for another 7-9 minutes or until the cheese is melted.
To make a crispy crust on this mix up 1/4 cup panko bread crumbs with 1 tsp melted butter. Sprinkle a little on top of each stuffed tomato. Bake as normal.
To make these fancier, meatier, add in jumbo lump crab or cooked shredded chicken to the spinach mixture.