Ham and Spinach Stuffed Tomatoes

The first time I made these Ham and Spinach Stuffed Tomatoes, it was a bit of an experiment. I had a bounty of ripe tomatoes from the garden, some leftover holiday ham, and a bag of spinach wilting sadly in the fridge. I wasn’t sure what to expect, but my family is usually game for my culinary adventures. The aroma that filled the kitchen as they baked was incredible – savory, herby, and cheesy. When I pulled them out of the oven, golden brown and bubbling, they looked like little jewels. My husband, typically a man of few words when it comes to food unless he really loves (or hates) something, took one bite and declared, “This is a keeper!” My kids, who can be notoriously picky about vegetables, devoured theirs without a second thought, even asking for more. The combination of the sweet, juicy tomato, the salty ham, the earthy spinach, and the creamy, melted cheese was an absolute triumph. It was one of those rare recipes that felt both comforting and a little bit fancy, perfect for a weeknight dinner yet impressive enough for guests. Since then, Ham and Spinach Stuffed Tomatoes have become a regular in our meal rotation. They’re surprisingly easy to make, incredibly versatile, and always a crowd-pleaser. I’ve tweaked the recipe slightly over time, perfecting the balance of flavors and textures, and I’m excited to share my definitive version with you. It’s a dish that not only tastes fantastic but also makes you feel good about what you’re eating, packed with wholesome ingredients and bursting with flavor.

Ingredients

• Large Ripe Tomatoes (6): Choose firm, round tomatoes that can stand upright. Varieties like Beefsteak or heirloom tomatoes work well due to their size and sturdiness. They should be ripe for flavor but not overly soft, so they hold their shape during baking.
• Olive Oil (2 tablespoons): Extra virgin olive oil is preferred for its flavor, used for sautéing the aromatics and vegetables.
• Yellow Onion (1 medium): Finely chopped. This adds a foundational sweet and savory aromatic base to the filling.
• Garlic (3 cloves): Minced. Fresh garlic provides a pungent, aromatic kick that complements the other savory ingredients.
• Cooked Ham (1.5 cups): Finely diced. Use good quality cooked ham; smoked ham adds an extra layer of flavor. This is the protein star of the dish.
• Fresh Spinach (10 ounces / approx. 280g): Roughly chopped. If using frozen, ensure it’s thawed and thoroughly squeezed dry to remove excess moisture. Spinach adds nutrients and an earthy flavor.
• Cream Cheese (4 ounces / approx. 113g): Softened. This provides creaminess and helps bind the filling together. Full-fat cream cheese will yield the richest result.
• Grated Parmesan Cheese (1/2 cup): Plus extra for topping. Parmesan adds a salty, umami depth to the filling and creates a delicious crust when baked.
• Breadcrumbs (1/4 cup): Panko or regular dried breadcrumbs. These add a bit of texture to the filling and help absorb any excess moisture. More can be used for topping if desired.
• Fresh Parsley (1/4 cup): Chopped. Adds brightness and a fresh herbaceous note.
• Dried Oregano (1 teaspoon): Or 1 tablespoon fresh, chopped. Contributes a classic Mediterranean flavor that pairs well with tomatoes.
• Salt (1/2 teaspoon, or to taste): Enhances all the other flavors. Adjust based on the saltiness of your ham and Parmesan.
• Black Pepper (1/4 teaspoon, or to taste): Adds a touch of warmth and spice.
• Optional: Red Pepper Flakes (a pinch): For a subtle kick of heat, if desired.

Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or one large enough to hold the tomatoes snugly without them touching too much.
2. Prepare the Tomatoes:
   • Wash the tomatoes thoroughly.
   • Slice off the top 1/4 to 1/2 inch of each tomato (the stem end). Reserve these “lids” if you wish to use them for presentation.
   • Carefully scoop out the pulp and seeds from inside each tomato using a grapefruit spoon or a regular spoon, leaving a sturdy shell about 1/4 to 1/2 inch thick. Be cautious not to puncture the bottom or sides of the tomato.
   • Finely chop the scooped-out tomato pulp, discarding any tough core pieces and excess seeds. You’ll use some of this pulp in the filling.
   • Lightly salt the inside of each hollowed-out tomato and invert them on a wire rack or paper towel-lined plate to drain any excess moisture while you prepare the filling (about 10-15 minutes). This step is crucial to prevent a watery final dish.
3. Sauté Aromatics and Ham:
   • Heat the olive oil in a large skillet or pan over medium heat.
   • Add the finely chopped onion and sauté for about 5-7 minutes, or until softened and translucent.
   • Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
   • Add the diced cooked ham to the skillet. Cook for 3-5 minutes, stirring occasionally, allowing it to brown slightly and release its flavors.
4. Wilt Spinach and Add Tomato Pulp:
   • Add the roughly chopped fresh spinach to the skillet in batches if necessary. Stir continuously until all the spinach has wilted down, which should take about 3-5 minutes. If using frozen spinach that has been thawed and squeezed dry, add it and cook for 2-3 minutes to heat through.
   • Stir in about 1/2 cup of the reserved chopped tomato pulp (drained of excess liquid). Cook for another 2-3 minutes, allowing some of the moisture to evaporate.
5. Create the Filling:
   • Remove the skillet from the heat.
   • Add the softened cream cheese to the skillet with the ham and spinach mixture. Stir well until the cream cheese is melted and fully incorporated, creating a creamy base.
   • Stir in 1/2 cup of grated Parmesan cheese, the breadcrumbs, chopped fresh parsley, dried oregano, salt, and black pepper (and red pepper flakes, if using).
   • Mix everything thoroughly until well combined. Taste the filling and adjust seasoning if necessary. It should be flavorful and well-seasoned.
6. Stuff the Tomatoes:
   • Pat the inside of the drained tomato shells dry with a paper towel if they still seem moist.
   • Arrange the hollowed-out tomatoes in the prepared baking dish.
   • Carefully and generously spoon the ham and spinach filling into each tomato cavity, mounding it slightly on top.
7. Top and Bake:
   • If you reserved the tomato tops, you can place them jauntily on top of the filling or alongside the tomatoes in the baking dish.
   • Sprinkle the tops of the stuffed tomatoes with a little extra grated Parmesan cheese and, if desired, a few more breadcrumbs for a crispier topping.
   • Carefully pour about 1/4 cup of water or vegetable broth into the bottom of the baking dish, around the tomatoes. This helps create steam and prevents the bottoms of the tomatoes from scorching.
   • Bake in the preheated oven for 25-35 minutes, or until the tomatoes are tender (but not collapsed), the filling is heated through, and the cheese topping is golden brown and bubbly. Cooking time may vary depending on the size and ripeness of your tomatoes.
8. Rest and Serve:
   • Once baked, remove the baking dish from the oven and let the stuffed tomatoes rest for 5-10 minutes before serving. This allows the filling to set slightly and the tomatoes to cool down just enough to be handled and eaten comfortably.
   • Garnish with a sprinkle of fresh parsley, if desired, before serving.

Nutrition Facts

• Servings: 6 (one stuffed tomato per serving)
• Calories per serving: Approximately 280-350 kcal (This can vary based on tomato size and specific ingredients used, especially the fat content of the ham and cream cheese).
• Protein (approx. 18-22g per serving): Primarily from the ham and cheese, protein is essential for muscle repair, immune function, and satiety, helping you feel fuller for longer.
• Fiber (approx. 3-5g per serving): Sourced from the tomatoes, spinach, and onion. Fiber aids in digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness.
• Vitamin C (Significant % of DV): Tomatoes are a good source of Vitamin C, an antioxidant important for immune system health and collagen production. Spinach also contributes.
• Vitamin K (Significant % of DV): Spinach is rich in Vitamin K, crucial for blood clotting and bone health.
• Relatively Low in Carbohydrates (Net Carbs approx. 8-12g per serving): Making it a good option for those watching their carb intake, with most carbs coming from nutrient-dense vegetables.

Preparation Time

• Prep Time: Approximately 30-40 minutes. This includes washing and hollowing out the tomatoes, chopping vegetables, dicing ham, and preparing the filling. The draining time for the tomatoes (10-15 minutes) can overlap with other prep steps.
• Cook Time: Approximately 25-35 minutes in the oven.
• Total Time: Approximately 55-75 minutes from start to finish. This recipe involves a bit of hands-on preparation, but the baking time is largely passive, allowing you to focus on other tasks or relax.

How to Serve

Ham and Spinach Stuffed Tomatoes are wonderfully versatile. Here are some serving suggestions:

• As a Light Lunch or Supper:
  • Serve one or two stuffed tomatoes per person.
  • Pair with a simple side salad dressed with a light vinaigrette (e.g., mixed greens, arugula, or a cucumber and dill salad).
  • A slice of crusty bread or a breadstick is perfect for mopping up any delicious juices.
• As an Appetizer:
  • Use smaller tomatoes (like Roma, cored lengthwise, or Campari tomatoes) for bite-sized or two-bite appetizers.
  • Arrange them attractively on a platter.
  • These are great for dinner parties or gatherings as they can be prepped in advance and baked just before guests arrive.
• As a Main Course Component:
  • Serve alongside a lean protein like grilled chicken breast or baked fish for a more substantial meal.
  • Pair with a portion of quinoa, couscous, or orzo to make it heartier.
  • Roasted vegetables like asparagus, zucchini, or bell peppers complement them beautifully.
• For a Brunch Offering:
  • These can make a savory and impressive addition to a brunch spread.
  • Serve alongside scrambled eggs or a frittata.
• Presentation Enhancements:
  • Garnish with a sprinkle of fresh chopped parsley or chives just before serving for a pop of color and freshness.
  • A drizzle of good quality balsamic glaze over the top can add a touch of sweetness and acidity.
  • If you saved the tomato “lids,” place them jauntily askew on top of the filling before serving or bake them alongside and add them at the end.
• Temperature Considerations:
  • Best served warm, allowing the cheese to be melted and gooey and the flavors to meld.
  • They can also be enjoyed at room temperature, especially if served as part of a buffet or picnic.

Additional Tips

1. Tomato Selection is Key: Choose tomatoes that are ripe yet firm. Overripe tomatoes will collapse during baking, while underripe ones won’t have as much flavor. Look for tomatoes that are similar in size so they cook evenly. Beefsteak, Celebrity, or even large on-the-vine tomatoes are excellent choices.
2. Don’t Skip Draining the Tomatoes: Salting and inverting the hollowed-out tomato shells helps draw out excess moisture. This step is crucial for preventing the filling from becoming watery and the final dish from being soggy. A well-drained tomato results in a more concentrated flavor.
3. Squeeze Spinach Thoroughly: If you opt for frozen spinach, it’s absolutely vital to thaw it completely and then squeeze out as much water as possible. Excess water in the spinach will dilute the filling and make the stuffed tomatoes watery. You can use a clean kitchen towel or cheesecloth for this. For fresh spinach, ensure it’s well-wilted and any released liquid is cooked off.
4. Cheese Variations for Flavor Twists: While Parmesan and cream cheese are a classic combination, feel free to experiment. Gruyère, Fontina, or smoked Gouda can add nutty or smoky depths. A little crumbled feta or goat cheese mixed into the filling or sprinkled on top before baking can provide a tangy kick. Mozzarella can be added for extra meltiness.
5. Herb Power: Don’t underestimate the power of fresh herbs. Besides parsley and oregano, consider adding fresh basil, thyme, or chives to the filling for different aromatic profiles. If using dried herbs, remember they are more potent, so use about one-third the amount of fresh.
6. Spice it Up (or Down): The pinch of red pepper flakes is optional but recommended for a gentle warmth. If you like more heat, increase the amount or add a dash of cayenne pepper or a finely minced jalapeño (sautéed with the onions) to the filling. Conversely, omit it entirely if you prefer a milder dish.
7. Make-Ahead Strategy: You can prepare the filling a day in advance and store it in an airtight container in the refrigerator. You can also hollow out the tomatoes, salt and drain them, then store them separately. When ready to bake, simply stuff the tomatoes and proceed with the baking instructions. This makes it a great dish for entertaining.
8. Mind the Ham: The quality and type of ham will significantly impact the flavor. A good quality smoked ham, or even leftover honey-baked ham, can add wonderful complexity. Ensure it’s diced finely enough to distribute evenly throughout the filling for balanced flavor in every bite. If your ham is particularly salty, you might need to adjust the amount of added salt in the recipe.

FAQ Section

Q1: Can I use a different type of meat instead of ham?
A1: Absolutely! This recipe is quite adaptable. Cooked and crumbled Italian sausage (mild or spicy) would be delicious. Shredded cooked chicken or turkey are also excellent lean alternatives. For a richer option, cooked bacon, crumbled, would add a smoky flavor. Ensure any alternative meat is cooked through before adding to the filling.

Q2: How can I make this recipe vegetarian?
A2: To make a vegetarian version, simply omit the ham. To compensate for the bulk and flavor, you can add more vegetables like finely diced sautéed mushrooms (cremini or shiitake work well), bell peppers (any color), zucchini, or even cooked lentils or chickpeas for added protein and texture. You might want to increase the herbs and spices slightly to boost the savory notes.

Q3: My tomatoes released a lot of water during baking. How can I prevent this?
A3: This is a common issue with stuffed tomatoes. The key preventative measures are: 1) Salting and draining the hollowed-out tomato shells thoroughly before stuffing. 2) Ensuring your spinach (especially if frozen) is squeezed very dry. 3) Cooking down the tomato pulp added to the filling to reduce its moisture. Also, adding a bit more breadcrumbs to the filling can help absorb some excess liquid.

Q4: Can I use canned spinach instead of fresh or frozen?
A4: Yes, you can use canned spinach, but it’s crucial to drain it extremely well and then squeeze out all excess moisture, similar to frozen spinach. Canned spinach can sometimes have a slightly different texture and flavor than fresh or frozen, so be mindful of that. You’ll need approximately one 14-15 ounce can, drained and squeezed.

Q5: How do I store leftover Ham and Spinach Stuffed Tomatoes?
A5: Store any leftovers in an airtight container in the refrigerator. They should be consumed within 3-4 days. Reheat them gently in the oven at around 325°F (160°C) for 15-20 minutes, or until heated through, to help maintain their texture. Microwaving can make the tomatoes a bit softer but is quicker.

Q6: Can I freeze these stuffed tomatoes?
A6: While you can freeze them, it’s generally not recommended for the best texture. Tomatoes have high water content, and upon thawing, they can become quite mushy and watery, and the filling may separate. If you do choose to freeze them, cool completely, wrap individually in plastic wrap, then place in a freezer-safe container or bag for up to 1-2 months. Thaw overnight in the refrigerator and reheat in the oven.

Q7: What’s the best type of ham to use for this recipe?
A7: A good quality cooked ham works best. Deli ham (ask for a thick slice you can dice), leftover baked ham (like from a holiday meal), or even pre-diced cooked ham from the grocery store are all suitable. Smoked ham will add a deeper, more complex flavor profile which is highly recommended. Avoid overly processed or water-added hams as they can make the filling too wet.

Q8: My filling seems too dry or too wet. What can I do?
A8: If your filling seems too dry before stuffing, you can add a tablespoon or two of milk, cream, chicken broth, or a bit more of the reserved tomato pulp (the liquid part) until it reaches a nice, moist consistency. If it seems too wet, stir in an extra tablespoon or two of breadcrumbs or Parmesan cheese to help bind it and absorb excess moisture. Always taste and adjust seasoning after making such additions.

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