Tomatoes Stuffed with Arugula & Baby Spinach

Easy to make even for the novice culinarian, but it makes for a visually dramatic vegetable side dish, not to mention delicious..

This is an outstanding accompaniment to virtually any meal, but goes particularly well with upscale fare, like the Kitchen Tapestry recipes for Prime Ribs of Beef au Jus or Marinated Tenderloin of Beef with Sauce Béarnaise. I’m not sure where I got the inspiration for this dish, but I’ve been making it at least since it was originally posted in 2010. If you don't have any arugula, just double up on the spinach. I prefer making this with the largest fresh tomatoes that I can find in my grocery store, and generally, that means Hot House or Beefsteak Tomatoes.

Tomatoes Stuffed with Arugula and Baby Spinach

Print

With ImageWithout Image

Yield: 5-6

Author: Major Walloughby

Easy to make even for the novice culinarian, but it makes for a visually dramatic vegetable side dish, not to mention delicious.

Ingredients

• 5-4 large "Hot House" or "Beefsteak" ripe tomatoes
• 2 tbsp olive oil
• 12 oz arugula, washed & dried
• 12 oz baby spinach, washed & dried
• 1 medium shallot, finely minced
• 3 oz cooked, crumbled bacon (like, Hormel Real Bacon Bits)
• 4 tbsp IGP balsamic vinegar
• 3 tbsp cream whipped cheese (like, Kraft Philadelphia)
• 3 tbsp sour cream
• 1 tbsp Dijon mustard (like, Grey Poupon)
• 1/2 cup Parmigiano-Reggiano or Pecorino Romano cheese, grated, plus more for garnish
• 1/8 tsp fine sea salt
• 10-12 grinds freshly cracked black ppper
• non-stick cooking spray (like, Pam)
• 1/4 cup dry white wine

Instructions

1. Pre-heat the oven to 400°F.
2. Cut the tops off of the tomatoes. Using a melon-baller, scoop out the pulp, leaving the skin and about 1/8 inch of the flesh intact, so you have hollow tomato cups. Discard the pulp or save for other uses.
3. You'll need a large skillet that has a cover, and over medium heat, heat up the olive oil, then sauté the shallots until they are translucent and are beginning to caramelize.
4. Add the bacon bits and allow them to heat up a bit.
5. Put in your arugula and spinach. Add the vinegar and cover.
6. Allow the greens to wilt. You'll need to occasionally toss the greens so the leaves on top are turned over to wilt.
7. When the greens are wilted, remove the lid and cook an additional 3-5 minutes, stirring frequently to simmer off some of the liquid.
8. Remove the greens with a slotted spoon to a mixing bowl, allowing the greens to drain off any remaining liquid. If the greens are still very wet, dab at them with a paper towel before going onto the next step.
9. While the greens are still hot, add the cream cheese and stir well until the cheese melts.
10. Add the sour cream, Dijon mustard and the cheese, and stir well to combine. Season with salt & freshly ground black pepper to taste.
11. Stuff the tomatoes with the arugula-spinach mixture, being careful not to over-stuff.
12. Top each tomato with more freshly ground black pepper and additional grated Parmigiano-Reggiano or Pecorino Romano cheese
13. In a small baking dish, spray liberally with non-stick spray, pour in the white wine, and then set the tomatoes in the dish surrounded by the wine,which will prevent the bottom of the tomatoes from burning.
14. Place the baking dish the middle of the oven. Bake for 20-25 minutes until the cheese is melted and bubbly on top and the tomatoes have wilted just a little.

https://www.kitchen-tapestry.com/veggies-side-dishes/tomatoes-stuffed-arugula-baby-spinach

Ⓒ Copyright 2024 Kitchen Tapestry - All Rights Reserved

Arugula, Spinach, Tomatoes, Vegetables, Side Dish, Stuffed Tomatoes with Arugula and Baby Spinach

Veggies & Side Dishes

American