| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 6 medium tomatoes
- One 9-ounce bag baby spinach, steamed
- 1/4 cup sour cream or plain Greek yogurt
- 2 tablespoons grated Parmesan
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup grated gruyere cheese
Instructions
- Preheat the oven to 400 degrees F.
- Use a serrated knife to cut the top off of each tomato. Use a grapefruit knife (or a paring knife) to cut out the inside of the tomato. You may need to use your fingers to pull it out after cutting. Use a spoon to remove any leftover seeds or pulp.
- In a blender or food processor, puree the spinach with the sour cream, Parmesan, salt and pepper. Gently spoon the mixture into each tomato and top with the gruyere. Bake until the cheese is melted and bubbly, 20 to 25 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 154 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 31 mg |
| Sodium | 401 mg |
Reviews
I thought it was bland. Maybe add a little cinnamon or nutmeg. I didn’t have enough to fill another tomato, so I used the leftover core, spinach and gruyere cheese in an oven-proof bowl. I actually liked it best that way.
Based on other comments I did a few changes with to the filling. I added nutmeg for the spinach, garlic powder and substituted the pepper for lemon pepper since I love lemon with spinach. I also used to a combo of colby jack and fresh mozzarella for the top since its what I had. Very tasty. will make again.
I thought they were very good. I used a good Gruyere cheese. And added a pinch of nutmeg to the spinach. Always a must for spinach.
I thought this was bland, however, I will make it again with a few adjustments. I did add garlic powder, and will add minced or crushed garlic to the spinach/sourcream filling.