Tomatoes Florentine
Elevate your next meal with Tomatoes Florentine, a vibrant and wholesome dish combining garden-fresh flavors with a classic Italian twist. This recipe features juicy, hollowed-out tomatoes stuffed with a luscious blend of creamy ricotta cheese, tender spinach, and aromatic seasonings, then topped with a golden breadcrumb-Parmesan crust for delightful texture in every bite. Perfect for entertaining or enjoying a comforting weeknight dinner, this visually stunning dish is both nutritious and satisfying. Ready in just 45 minutes, Tomatoes Florentine is an easy, oven-baked masterpiece that pairs beautifully with a crisp green salad or crusty bread. Whether you're looking for an impressive vegetarian entrée or a savory side dish, this recipe is a must-try addition to your repertoire!
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Recipe Information
Ingredients
- 4 pieces large ripe tomatoes
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the tomatoes and hollow out the insides using a spoon. Be careful not to puncture the walls of the tomatoes. Set the hollowed tomatoes aside in a baking dish.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the chopped spinach to the skillet and cook for 3-4 minutes until wilted. Remove the skillet from heat and let the mixture cool slightly.
In a mixing bowl, combine the ricotta cheese, 3/4 cup of the grated Parmesan cheese, Italian seasoning, salt, pepper, and the cooled spinach mixture. Mix until well combined.
Spoon the spinach and ricotta mixture into the hollowed-out tomatoes, filling them generously.
In a small bowl, mix the breadcrumbs with the remaining 1/4 cup of Parmesan cheese, 1 tablespoon of olive oil, and chopped parsley.
Sprinkle the breadcrumb mixture evenly over the tops of the stuffed tomatoes.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the tomatoes are tender.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 3872 mg | 168% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 28.8 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2300 mg | 177% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3570 mg | 76% | |
*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.
