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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: one normal portion
- Calories: 350
- Fiber: 5g
- Protein: 22g