Stuffed Baked Tomatoes

Kitchen Tested
  • Yield 4 servings
  • Prep 20 mins
  • Cook 10 mins

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

Stuffed Baked Tomatoes
Mark Boughton/styling: Teresa Blackburn


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


  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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