How to make stuffed tomatoes (1987)

Oven Roasted Tomatoes with a Provencale Crust

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Great meals with an Italian accent.

Try these stuffed tomatoes, filled with a flavorful Florentine blend of spinach, onion, Parmesan cheese and breadcrumbs.

Oven Roasted Tomatoes with a Provencale Crust

Stuffed tomatoes

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes


  • 6 large ripe tomatoes
  • 10 ounces frozen chopped spinach, thawed
  • 3 tablespoons Progresso olive oil
  • 3/4 cup finely chopped onion
  • 1/2 cup Progresso Italian style bread crumbs
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons Progresso grated parmesan cheese


  1. Preheat oven to 375 (F).
  2. Cut a 1/2-inch slice from the top of each tomato.
  3. Carefully scoop out pulp.
  4. Chop pulp and set aside.
  5. Place tomato shells upside down to drain.
  6. Squeeze out as much liquid from spinach as possible; set aside.
  7. In a skillet heat olive oil until hot.
  8. Add onion.
  9. Sauté for 2 minutes.
  10. Stir in bread crumbs, salt, black pepper, reserved chopped tomato and spinach.
  11. Cook and stir until hot.
  12. Spoon into tomato shells, piling high.
  13. Sprinkle each stuffed tomato with one teaspoon parmesan cheese.
  14. Place in an oiled 10- by 6- by 2-inch baking pan.
  15. Bake, uncovered, until tomatoes are soft, about 30 minutes.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 385mgCarbohydrates: 25gFiber: 5gSugar: 7gProtein: 6g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Baked stuffed tomatoes and pork chops

Serve them with this dish: Breaded pork chops (1987)

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