Cheesy Spinach Stuffed Tomatoes

Brace yourselves for the EPIC amounts of yum about to assault your face!!!



2 cups heavy cream (one pint or so-Just use the whole box)

extra-virgin olive oil to coat the bottom of the saute pan

1 med yellow onion, finely chopped

4-5  cloves garlic, finely chopped

Salt and freshly ground black pepper

1 pound bag chopped frozen spinach, defrosted

10-12 medium/large tomatoes

8 ounce container blue cheese crumbles

8 ounce Shredded parmesan

8 ounce Shredded mozzarella

Save some cheeses, for garnish



Preheat oven to 350


Place the cream in a small pot and reduce by half by gently simmering 20 minutes so DO NOT BOIL.


Trim the tops off tomatoes and scoop out the seeds.

Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes.


Drain the spinach by wringing dry in clean kitchen towel and add to onions and garlic.


Season spinach with salt and pepper then stir in the reduced cream. Adjust flavor to your taste.

Stir in the entire container of blue cheese and approximately ¾-1 cup each of parmesan and mozzarella


Stand tomatoes in high sided cake pan

Stuff tomatoes with creamed spinach cheese mixture and top each with both parmesan and mozzarella cheese.


Put in oven at 350 for about 15 minutes then turn on broiler

Broil to brown the cheese.
wpid-20140608_195524.jpg Let them cool off and serve as a side or as the main dish. Enjoy!


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