…A Red Zebra tomato that is. I spotted them at the farmer’s market and just had to have some. What is so special about them? They are gorgeous! But more than that…they are good for stuffing because their insides have very little pulp and are nearly hollow. It is easy to scoop out what little pulp there is and stuff with your favorite fillers.
Speaking of favorite tomato fillers, here’s my recipe for Spinach Stuffed Tomatoes. These make a great summer accompaniment to grilled chicken, fish or steak. You can make them ahead and bake later in the day. You can make the spinach stuffing two days in advance but don’t stuff them. Do that when you are ready to bake them.
Spinach Stuffed Tomatoes, Zebra Style
- 4 Red Zebra Tomatoes
- Sugar, about 2 teaspoons
- 8 cups fresh spinach, washed
- 4 ounces cream cheese
- 3 tablespoons butter
- 1/4 cup chopped scallions
- 2 tablespoons chopped fresh basil or fresh herbs of your liking
- Salt and pepper to taste
- 1/2 cup Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 2 tablespoons of additional butter, melted
Wash and hull tomatoes by cutting off top of tomato and scooping out the inside. Sprinkle each tomato with about 1/2 teaspoon of sugar. Set aside
Steam spinach in about 1 cup water until tender but not mushy or overcooked.
Drain spinach and while the spinach is hot, stir in cream cheese, butter, scallions, salt and pepper and herbs. Mix well with a fork.
Stuff each tomato until full. Mix Parmesan cheese and bread crumbs with melted butter. Sprinle a few tablespoons on top of each spinach mixture.
Bake in 350⁰ for about 20 minutes. Serve warm.