Stuffed Tomatoes

Name: Stuffed Tomatoes
Cuisine: American
Ingredients: 2 Roma Tomatoes; 1/4 cup Ricotta Cheese; 2 grams Finely Chopped Raw Spinach; dash Italian Seasoning; 1 tbsp Olive Oil; 1 tbsp Vinegar; dash Salt; dash Black pepper; dash Garlic Powder

Keegan @cook_3487960

Tip: I cut a very thin piece off of the bottom of the tomatoes so they were flat and baked them in a muffin tin to keep them upright.

Keegan @cook_3487960

Tip: I cut a very thin piece off of the bottom of the tomatoes so they were flat and baked them in a muffin tin to keep them upright.

Saved

Ingredients

2Roma Tomatoes
1/4 cupRicotta Cheese
2 gramsFinely Chopped Raw Spinach
dashItalian Seasoning
1 tbspOlive Oil
1 tbspVinegar
dashSalt
dashBlack pepper
dashGarlic Powder

Saved

Steps

1

Preheat oven to 375°
2

Cut top of tomato about 1/8 inch off both tomatoes. Spoon out the inside of tomatoes and save in separate bowl.
3

Mix oil, vinegar, salt, and pepper. Lightly spread on inner and outer sides of tomato. Bake about 5 minutes.
4

While tomatoes are in the oven, mix ricotta cheese, spinach, italian seasoning, salt, and pepper (to taste) with the tomato guts.
5

When tomatoes are done baking, remove from oven. Turn oven temp to broil.
6

Fill hallow tomatoes with ricotta mixture. Broil for 5 minutes.