Stuffed Tomatoes
Tonight I continued my exploration of spinach. We had tomatoes stuffed with rice, goat cheese and spinach. These tasted great, but overall I’m not sure if I’d make them again. It was quite a bit of effort. I think next time, I’d just make the filling and add some cherry tomatoes to the mix for a side dish.
The recipe comes from Gillian over at Gillian’s Goodies. I modified it slightly to have more spinach in the filling. I also made a 1/2 batch.
Stuffed Tomatoes
6 medium-large sized tomatoes
1 tbsp. olive oil
1 clove garlic, minced
1/4 cup onion, chopped – I doubled the onion
1 cup washed, chopped spinach – I doubled the spinach
1 1/2 cups cooked brown rice
1 tbsp. reduced-sodium soy sauce
2 tbsp. chopped walnuts
1 tsp. dried oregano
1/2 cup chopped soft goat cheese
1/8 cup chopped sun-dried tomatoes
Preheat oven to 350 degrees
Cut a 1/2-inch slice from the top of each tomato. Scoop out the seeds and pulp carefully. Leave the shell intact. If you’d like, you can sprinkle the inside of the tomatoes with a little salt. Turn the tomatoes upside down on some paper towels or a plate to drain while you prepare the stuffing.
Heat a wok or skillet over high heat for one minute. Add the oil, garlic, and onions, reduce the heat to low. Saute until the onion is soft, 2-3 minutes. Add the spinach and saute until wilted, 2-3 minutes more. Remove from the heat and mix the rice, spinach mixture, soy sauce, sun-dried tomatoes, walnuts, goat cheese, and oregano together.
Stuff the tomatoes with the spinach and rice mixture and place them in a shallow greased baking dish. Leave a little space in between them.
Bake, uncovered, until the tomatoes are cooked through, 10-12 minutes. Serve immediately.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
fig vinegar? i am assuming this is the balsamic vinegar?
beantownbaker — February 7th, 2013 @ 6:34 am
I fixed the recipe to be consistent. Any dark flavored vinegar that you enjoy would be perfect in this recipe.
This dish sounds delicious, I love roasting veggies.
beantownbaker — February 8th, 2013 @ 10:14 am
Me too. In fact it’s pretty much the only way I prepare veggies…
I love roasted veggies, especially beets! Looks beautiful.
beantownbaker — February 11th, 2013 @ 11:21 am
Beets are one of my favorites too. Can you believe I had never had one until a couple years ago?!?
I used 4 tbs butter and 4 tbs olive oil.
Tossed vegatables, oil, balsamic vinegar, salt, pepper, 2 tsp or so dry sage and 2 tsp or so dry rosemary in large bowl and then spread on two baking sheets.
Roasted for 30 minutes and then rotated cooking sheets in oven and roasted for another 30 minutes. No stirring required
Added 4 smoked Polish sausages cut into 1″ pieces for last 30 minutes.
Next time I will line cooking sheets with foil to make cleanup simpler.
A real keeper!!
beantownbaker — October 28th, 2013 @ 8:25 pm
What a great addition with the sausages!!
I had a beet that was wasting away in the fridge and a lonely turnip too. So I added them and 2 large carrots, all peeled and chunked, into a baking dish. Topped with 2 Tbsp sliced butter, coated with 2 tsp dried sage, half tsp rosemary, salt & pepper. After 1 hour in the oven, stirred, splashed with apple cider vinegar, and served. Very satisfying, and a nice accompaniment to roast chicken. Thanks for sharing!
beantownbaker — April 16th, 2014 @ 6:00 pm
Yum!