Tomato season will be upon us soon and I can’t wait — a freshly picked homegrown tomato is one of my top-five favorite foods, and maybe in my top three. I still like tomatoes when I can’t get them straight out of the garden, but am more likely to cook them since the quality isn’t quite the same.
The other day I found some decent-looking tomatoes on sale and decided to stuff them with cheese and breadcrumbs. Spinach also was on sale, so I figured I would add that to the mix as well as Parmesan/Reggiano cheese and some Gruyere that I already had at home. My last decision was between Italian breadcrumbs or panko. Time to experiment!
Ingredients (Makes 2-4 servings)
- 4 medium tomatoes
- 6 oz. fresh spinach, chopped fine
- 4-5 garlic cloves, minced
- Juice from half of a large lemon
- ¼ cup dry white wine
- ¼ cup Parmesan/Reggiano cheese, grated
- ½ cup Gruyere cheese, grated
- ½ cup Panko bread crumbs, plus 2 tablespoons more
- 2 tablespoons extra virgin olive oil
- Fresh parsley to taste
- Sea salt to taste
- Fresh ground pepper to taste
Preparation
Preheat oven to 375F. Spray a baking dish with cooking spray.
Cut off the tops of the tomatoes and scoop out the pulp and seeds. Dice up the meaty part of the tops (you should have about ½ cup) and set aside. Sprinkle the tomatoes with salt and turn upside down on a dish to let the juice drain.
Heat the olive oil in a skillet over medium heat. Add the spinach, diced tomatoes and garlic and saute for about two minutes. Add the wine and lemon juice and simmer for a few minutes.
Pour the mixture into a medium mixing bowl. Add the Parmesan/Reggiano, Gruyere, ½ cup of the panko, fresh parsley and salt and pepper to taste. Blend together well.
Spoon mixture into each tomato and sprinkle the tops with the remaining panko.
Bake for 25 minutes or so, until the tops are nice and brown. Let cool for a few minutes before serving.
This experiment turned out great – if I was in science class I’d get an A for sure! These are great as a side dish, or have two as a main meal.
These reheat well in the microwave — 30 seconds to a minute, depending on your particular oven. I can’t wait to try this recipe with garden-fresh tomatoes.
Bon appétit!
Eat, drink and be merry!
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Kel's Cafe of All Things Food 
I can’t wait to try this! Did you know they also make chipotle panko? It adds a little kick to things. Also, I meant to thank you for including a suggestion for which white wine to use in one of the recipes last week. It’s funny, I love food cooked in white wine, but I don’t care to drink it. I love to drink red wine, but I don’t care for food cooked with red wine. I’m always a half a beat off, but I made it to BlogPaws! And I need to go get another glass of wine.
Chipotle panko sounds awesome, Mandi – must try!
This recipe is an Arbia family favorite. I got this recipe from the Food Network chef, Giada DeLaurentiis. This is a great pasta recipe that is fast and easy to make and very tasty. It is nice to have some different pasta dishes besides spaghetti and sauce. This is a healthy alternative and kids like it as well because of the bright colors. Pick their favorite type of pasta to cook this with and you will have a healthy dinner for the entire family. Asiago Cheese Pasta with Spinach and Tomatoes Recipe Courtesy of Giada DeLaurentiis Ingredients: – 1 pound rotini pasta – 1/4 cup of olive oil – 1 garlic clove, minced – 1 (9 ounce) bag of fresh spinach roughly, chopped – 8 ounces (1/2 pint) cherry tomatoes, halved – 1 cup (3 1/2 ounces) grated Asiago cheese – 1/2 cup grated Parmesan cheese – 1 teaspoon salt – 3/4 teaspoon freshly ground black pepper Directions: – Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
This sounds great, Jillian – can’t wait to give it a try. Thanks for sharing!