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Tomatoes stuffed with spinach and mozzarella

Recipe from: 1/18/1996 12:00:00 AM
Ingredients 16
Servings 10


  • 10
    ripe tomatoes
  • 15
  • 4
    slices white bread, crusts removed and cubed
  • 2
    medium onions, chopped
  • 2
    cloves garlic, crushed ,
  • 180
    leeks, coarsely chopped
  • 180
    spinach (hard stems removed), coarsely shredded
  • pinch nutmeg
  • salt and freshly ground block pepper
  • 5
    pesto sauce (optional) or a little dried basil
  • 150
    mozzarella, diced
  • 100
    olive oil
  • 5
    balsamic vinegar
  • 30
    chopped chives
  • salt and freshly ground black pepper to taste


Preheat oven to 180 ºC (350 ºF). Spray a baking sheet with non-stick spray. Slice the top off each tomato and remove the seeds to form a hollow. Turn the tomatoes upside down on paper towelling to drain. Heat the oil in a pan and stir-fry the bread cubes until crisp. Drain on paper towelling. Sauté; the onion, garlic and leeks in the same pan until glossy. Add the spinach and heat until the spinach is tender. Season with nutmeg, salt and pepper. Add the pesto sauce and season with basil. Cool slightly and add the bread cubes and diced mozzarella. Stuff each tomato with the mixture and place on the prepared baking sheet. Bake for 10-15 minutes or until warmed through and the cheese has melted. Meanwhile, mix all the ingredients for the salad dressing. Serve with the stuffed tomatoes.

Read more on: bake  |  shallow-fry

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