SPINACH & BREAD STUFFED CHEESY TOMATOE BAKE

After making a delicious sandwich the day before, I was left with plenty of leftover baguette that I didn't want to go to waste. I also happened to have plenty of tomatoes on hand as well. I knew whatever side dish I choose to make had to involve both bread and tomato; then it hit me...why not make stuffed tomatoes? I peeked in the fridge again and again and again and saw the bag of baby spinach. I knew I had something there. I took out the food processor and mixed some of the ingredients together and presto I had a delicous stuffing for the tomatoes. I paired these stuffed tomatoes with a seared fish and I instantly became a star at the dinner table. This is a side dish that I'll be sure to make again and again.

Makes 6 stuffed tomatoes

Baking time: 25 minutes

Preheat oven to 425 degrees F.

Ingredients:

  • 3 large tomatoes, cut in half
  • half a French baguette (day old), cut into large cubes
  • two large handfuls of spinach (or half a small pkg)
  • 4 button mushrooms
  • 2 small garlic cloves, grated
  • 1/4 cup of Parmesan cheese, freshly grated
  • coarse salt and freshly cracked black pepper
  • 3 tbsp olive oil
  • 1 cup havarti cheese, grated (or whatever cheese you like)

1. Preheat the oven to 425 F and line a baking sheet with parchment paper. Cut 3 large tomatoes in half, and using a spoon take the seeds out of the tomatoes. You want to make sure that the stuffing mixture doesn't get watered down too much. Place the tomato halves on the prepared baking sheet.

2. In a food processor, put in the cubed baguette, spinach, mushrooms and grated garlic. Pulse the mixture a few times or until the bread and spinach have started to break down. Add in the Parmesan cheese and season with salt and pepper. Pulse it 2-3 times, then drizzle in a little olive oil and pulse it again 2-3 times. Stuff each tomato half with the mixture, making sure to pack it in. Sprinkle with the shredded cheese and drizzle the tomatoes with a bit more olive oil. Place it in the oven to bake for a good 23-25 minutes. Serve immediately along side any grilled seafood or meat.

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