This post may contain affiliate links. Please read my disclosure policy.

Fresh spinach and “cocktail” tomatoes pair together perfectly in these Spinach Stuffed Tomatoes for a colorful, healthy bite-size appetizer.

A plate of Spinach Stuffed Tomatoes

With Easter weekend just around the corner, I’ve been looking for some Spring-like appetizers and side dishes and I think that these Spinach Stuffed Tomatoes definitely hit the mark!

Cocktail tomatoes (small tomatoes like Campari tomatoes) are hollowed out and stuffed with a cheesy spinach filling and baked until bubbly.

cherry tomatoes on a cutting board with a knife

The first step is to cut a small slice off the top of the tomatoes and using a small paring knife carefully remove the pulpy seeds and flesh inside. Be careful not to puncture the sides of the tomatoes. Lightly salt the insides and then turn them upside down to drain for 15 minutes to allow extra moisture to release.

A skillet of green onions, cheese, and spinach, with Spinach Stuffed Tomatoes

Next, steam fresh spinach and drain off any extra moisture, then give it a rough chop and mix with sautéed green onions, sour cream, and Parmesan cheese.

Stuff the tomatoes with the spinach mixture and sprinkle with more cheese and Panko bread crumbs. Bake for 20 minutes until hot and bubbly, then serve immediately.

A close up of a plate of Spinach Stuffed Tomatoes

Doesn’t this make a pretty presentation?! A one-pound of “cocktail” tomatoes will have around 10-12 tomatoes in each package and the filling recipe below makes the perfect amount for stuffing.

If you need to serve a larger group, you can easily double this recipe. I like serving this dish as an appetizer, but you can stuff the filling into four normal-size tomatoes instead and it makes a delicious side dish, too!

A plate of Spinach Stuffed Tomatoes on a table

Sprinkling extra Panko crumbs and Parmesan cheese on top before baking results in a crispy top.

A plate of Spinach Stuffed Tomatoes on a table

Spinach Stuffed Tomatoes

Fresh spinach and “cocktail” tomatoes pair together perfectly in these Spinach Stuffed Tomatoes for a colorful, healthy bite-size appetizer.
4.50 from 8 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizers
Cuisine American
Servings 6 servings
Calories 104 kcal


  • 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


  • 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.


Adapted from The Fresh Market Cookbook.


Serving: 1gCalories: 104kcalCarbohydrates: 8gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 17mgSodium: 199mgFiber: 2gSugar: 2g

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.

Keyword cocktail tomatoes, spinach, stuffed tomatoes
Tried this recipe?Let us know how it was.
sheila thigpen in her kitchen

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.


  1. I just made these as a side to sliders and they’re SO GOOD!!! Thank you so much for sharing your delicious recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.