Tomatoes stuffed with cheese and spinach

Some practical and nutritious stuffed tomatoes. They are also easy to prepare to share with the family as a starter on these December dates.


  • 1/2 piece of white onion
  •  ground black pepper to taste
  •  1 tablespoon of olive oil
  •  4 pieces of tomato ball
  •  4 bunches of spinach
  •  1 clove garlic
  •  8 slices of panela cheese
  •  salt to taste
  • 25 minutes
  • 4 Persons

Tomatoes stuffed with cheese and spinach

A delicious meal starts with a great salad. This will be your new favorite. It is fresh, easy, and tasty. There is a mix of flavors that you didn´t expect but will ask for more.

These ingredients are easy to find and you will use them in some more recipes very son.

  • 6 tablespoons of balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons of Dijon mustard
  • 2 teaspoons of honey
  • 1 Garlic clove
  • Salt and pepper to taste
Prep time:
  • 25 minutes
  • 4 people
  1. Wash the tomatoes with enough water. Cut the upper part of the tomato and cut the lower part to be able to place them on the tray and that they do not move.
  2. Remove the pulp with the help of a spoon and season each one inside. Place them upside down in a chat and allow to drain.
  3. To blanch the spinach, boil plenty of water in a deep pot and submerge the spinach for 30 seconds. Take them out of the water and immerse them in a bowl with a little ice water for 20 seconds. Drain and chop.
  4. Grill each cheese slice in a skillet until golden brown on both sides. Let cool and chop into small squares.
  5. Sauté the garlic and onion in a pan for a couple of minutes. Add the spinach and continue cooking for 10 minutes. Add salt, pepper, the chopped cheese and mix well.
  6. Fill each tomato and place them on the tray.
  7. Preheat the oven to 180 ° C and bake for 10 to 20 minutes until the tomato is tender.
  8. Serve hot.