This post may contain affiliate links. Please read my disclosure policy.
Fresh spinach and cocktail tomatoes pair perfectly in these Spinach Stuffed Baked Tomatoes for a colorful, healthy bite-size appetizer.
With Independence Day approaching, I’ve been looking for light and refreshing summer appetizers and side dishes. These spinach-stuffed tomatoes hit the mark with their juicy baked tomatoes and cheesy spinach stuffing!
Doesn’t this dish make a pretty presentation? I love it when a recipe looks just as good as it tastes! And, I love that this recipe is so versatile — serve them as appetizers, a side dish, or even as the main dish for a light meal.
These stuffed tomatoes are best enjoyed straight from the oven, while the cheesy spinach filling is hot, bubbly, and gooey good!
Why you’ll love this recipe
Key ingredients & substitutions for baked tomatoes
- Fresh Tomatoes | ‘Cocktail’ tomatoes are small tomatoes. I think Campri tomatoes make the perfect bite-sized appetizer — they are larger than grape or cherry tomatoes.
- Spinach | Steam and chop fresh baby spinach to add earthy notes to the recipe. Use thawed frozen spinach if preferred.
- Onions | Saute chopped green onions to add flavor to the tomato filling. If you like, chop a couple garlic cloves and cook with the onions for a richer flavor.
- Butter | Use unsalted butter to cook the onions before combining the other filling ingredients.
- Sour cream | I prefer light sour cream to make this appetizer healthier. You can use regular sour cream if desired. However, light sour cream does the trick.
- Cheese | Add freshly grated parmesan cheese to the sour cream mixture and save a bit more to sprinkle on top before baking.
- Cayenne pepper | Add a hint of heat with just a dash of red cayenne pepper.
- Bread crumbs | Give each bite a subtle crunch with panko bread crumbs– YUM!
How to make spinach-stuffed tomatoes appetizer
Stuffed Tomatoes are some of the easiest appetizer recipes. This simple recipe will surely be a crowd-pleaser at your next gathering or hosted dinner.
STEP 2 | Prepare the tomatoes
Next, wash and dry the tomatoes. Use a small paring knife to cut the tomato top off. Then, scoop out the tomato pulp, being careful not to puncture the sides.
Sprinkle the inside of the tomatoes with salt, and turn the tomatoes upside down on a plate with paper towels to drain for 15 minutes.
STEP 3 | Steam and chop spinach
As the tomatoes drain, steam the spinach for a couple of minutes, then drain it well. Be sure to squeeze out excess water and give the spinach a rough chop.
STEP 4 | Cook onions and combine stuffing
Now, sauté the onions in butter over medium heat until they become translucent.
Next, remove the pan from the heat and stir in the freshly steamed spinach, light sour cream, tangy Parmesan cheese, and a dash of spicy cayenne pepper.
Then, sprinkle one tablespoon of the Panko breadcrumbs and season the stuffing mixture with salt and black pepper to taste.
Must-Have Cookware
I recently discovered Caraway Ceramic Cookware — it’s non-toxic, easy to cook, and has a sleek, modern design — and I LOVE it!
STEP 5 | Stuff, bake, and serve!
Finally, divide the filling and stuff the tomatoes evenly. Place in a lightly greased baking dish and sprinkle the top of the tomatoes with the remaining breadcrumbs and more Parmesan cheese.
Then, bake the stuffed tomatoes for 20 minutes or until they are hot and bubbly, serving fresh from the oven!
tips
- You can easily double this recipe if you need to serve a larger group.
- I like serving this dish as an appetizer, but you can stuff the filling into four normal-size tomatoes instead for a delicious side dish, too!
- A metal measuring spoon or serrated spoon will help to carefully remove the center of the tomatoes.
Can’t get enough of this year’s juicy red tomatoes? I’ve got you covered! Check out more tomato recipes, like my Cucumber Tomato Feta Salad, Grilled Panzanella Salad, and this delicious Cherry Tomato Pasta.
Frequently asked questions
Yes! And they’ll cook faster while freeing up space in the oven for other delicious recipes. Prep the tomatoes, combine the filling in a mixing bowl, then stuff the tomatoes and top them with additional cheese and crumbs. Place them in a single layer in your air fryer basket and set the temperature to 350 degrees to cook. You may need to do them in batches, depending on the size of your air fryer.
Sure! Try adding pre-cooked Italian sausage, shredded chicken, or even seasoned taco meat. Freshly fried bacon bits would also be delicious!
Besides watching for the bubbly sour cream and spinach filling in the oven, know the appetizer is done when the tomato skin begins to winkle some and becomes soft.
Yes! This is a low-carb appetizer recipe fit for the keto diet as long as you omit the bread crumbs.
Serving suggestions
Serve as an appetizer alongside these Mediterranean Pinwheels and fresh-from-the-oven Sweet Potato Skins. Or make it a side dish to a filling entre, like Italian Grilled Chicken or perfectly Grilled Sirloin Steak.
Looking for more show-stopping appetizers?
Check out my Espresso Caprese Salad with espresso-infused balsamic vinegar, adorable tender, cheesy Ham and Cheese Potato Bites, and this colorful Red Pepper and Bacon Bruschetta recipe. YUM!
Behind the recipe: Spinach Stuffed Baked Tomatoes
If you grow tomatoes in your home garden, you know very well how fast these juicy fruits ripen this time of the year. The heat of the summer tends to accelerate their growth, depending on when you planted them.
This stuffed tomato recipe and several other delicious ideas are the perfect way to creatively use your abundant tomato harvest.
You can only enjoy a salad with a slice of tomatoes or a sandwich with tomatoes so many times. I love discovering new and exciting ways to use your bountiful home garden harvest before they go bad!
Spinach Stuffed Baked Tomatoes
Ingredients
- 1 16 oz. pkg. "cocktail" tomatoes (like Campari Tomatoes)
- 1 6 oz. pkg. baby spinach
- 3 green onions chopped
- 1 tablespoon unsalted butter
- 1/3 cup light sour cream
- 1/2 cup Parmesan cheese
- 1 dash red cayenne pepper
- 1 1/2 tablespoons panko bread crumbs
Instructions
- Preheat oven to 350 degrees.
- Wash and dry tomatoes. Cut the tops off the tomatoes and scoop out the centers, being careful not to puncture the sides. Sprinkle the inside with salt, then turn the tomatoes upside down and drain for 15 minutes.
- Steam the spinach for 1-2 minutes, and drain well. Squeeze out excess water and give the spinach a rough chop.
- Sauté onions in butter over medium heat until translucent. Remove from heat and stir in the spinach, sour cream, Parmesan cheese, and a dash of cayenne pepper. Add one tablespoon Panko breadcrumbs and season with salt and pepper.
- Divide filling and stuff the tomatoes evenly. Place in a lightly greased baking dish and sprinkle with more breadcrumbs and Parmesan cheese. Bake for 20 minutes or until hot and bubbly.
Notes
- This recipe can be easily doubled.
- I like serving this dish as an appetizer, but you can stuff the filling into four normal-size tomatoes instead for a delicious side dish, too!
- A metal measuring spoon or serrated spoon will help to carefully remove the center of the tomatoes.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
I just made these as a side to sliders and they’re SO GOOD!!! Thank you so much for sharing your delicious recipe!
Kristen, sooo glad you enjoyed the recipe and sooo much appreciate your feedback!