This decadent side dish combines the traditional flavors of an Italian caprese salad with the lovely addition of flavorful sautéed spinach with garlic. Ripe summer tomatoes stuffed with cooked spinach simply topped with a round of mozzarella cheese and baked until tender and super cheesy. Just another lovely way to enjoy the ripest organic tomatoes of the season.
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Spinach-Stuffed Tomatoes with Fresh Mozzarella
Ingredients:
- 2 ripe tomatoes
- Extra virgin olive oil
- Salt & Pepper
- Crushed red pepper flakes
- 1 garlic clove, minced
- 10 oz. baby spinach leaves
- Fresh mozzarella cheese
Directions:
- Preheat the oven to 375 degrees. Line a small baking sheet with parchment paper or foil.
- To prepare the tomatoes, cut a small section off of the bottom so that the tomatoes stand upright. Cut about ¼ inch off of each top as well; scoop out the insides of the tomato with a spoon, leaving about ½ inch around the tomato. Season the inside of each tomato lightly with salt and pepper.
- In a skillet, heat 1 tablespoons of extra virgin olive oil with a pinch of crushed red pepper flakes. Add in the minced garlic and the spinach leaves; sauté over medium heat for 3 minutes, or until the spinach is wilted. Remove from the heat and divide amongst the tomato shells.
- Bake for 15 minutes in the preheated oven. Remove from the oven, place a round of fresh mozzarella on each baked tomato, and bake for an additional 12 minutes or until the cheese is melted and the tomato tender.
Tagged: baked tomatoes, garlic, mozzarella cheese, side dish, spinach, stuffed tomatoes, Tomato, tomatoes, vegetarian
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