Stuffed Baked Tomatoes

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/20/2020

A classy side dish to make when your bumper crop of tomatoes comes in.

30 min Prep: 20 min Cook: 10 min
Serves: 4 Save

Ingredients (5)

  • 2 -- tomatoes
  • 1 cup small curd cottage cheese or ricotta
  • 1/4 cup chopped fresh spinach, basil or arugula
  • 2 -- garlic cloves, minced
  • 1/2 cup finely grated Parmigiano Reggiano cheese

Directions

  1. Preheat oven to 400F. Cut tomatoes in half crosswise. Combine remaining ingredients.
  2. Divide evenly among 4 tomato halves. Bake. Bake 10 to 15 minutes or until hot and browned.

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