Florentine Harvest Tomatoes
Celebrate the vibrant flavors of the season with Florentine Harvest Tomatoes, a stunning dish that combines garden-fresh produce with Italian-inspired flair. Juicy, ripe tomatoes are hollowed and brimming with a savory filling of creamy ricotta cheese, wilted spinach, and a hint of garlic, enhanced by the satisfying crunch of Italian breadcrumbs and the nutty richness of Parmesan. Baked to perfection, these stuffed tomatoes offer a golden-topped, melt-in-your-mouth experience that's irresistible. Ideal as a comforting side dish or a light vegetarian main, this recipe is ready in just 45 minutes and is perfect for showcasing your farmer's market haul or backyard harvest. Serve warm, garnished with fresh basil, for a feast that's as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 4 large ripe tomatoes
- 4 cups fresh spinach
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 cup ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Italian breadcrumbs
- 2 tablespoons basil, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash and dry the tomatoes. Using a sharp knife, slice off the tops of the tomatoes and carefully scoop out the seeds and pulp with a spoon, creating a hollow shell. Be careful not to puncture the walls of the tomatoes. Set the hollowed tomatoes aside.
In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the fresh spinach to the skillet. Cook, stirring occasionally, until the spinach is wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
Transfer the cooked spinach to a mixing bowl. Add ricotta cheese, Parmesan cheese, breadcrumbs, chopped basil, salt, and black pepper. Stir until well combined.
Spoon the spinach and cheese mixture generously into the hollowed tomatoes, packing it gently to fill each tomato completely.
Place the stuffed tomatoes into a baking dish. Drizzle a small amount of olive oil over the tops for added richness.
Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the filling is slightly golden on top.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional grated Parmesan or fresh basil if desired.
Serve warm and enjoy your Florentine Harvest Tomatoes!
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 3841 mg | 167% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 23.6 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1692 mg | 130% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2091 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
