Old School Stuffed Tomatoes

Name: Old School Stuffed Tomatoes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Ingredients: 6 medium tomatoes; One 9-ounce bag baby spinach, steamed; 1/4 cup sour cream or plain Greek yogurt; 2 tablespoons grated Parmesan; 1/2 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 1 cup grated gruyere cheese

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Level: Easy

Total: 40 min
Active: 20 min

Yield: 6 servings

Level: Easy

Total: 40 min
Active: 20 min

Yield: 6 servings

Ingredients

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6 medium tomatoes

One 9-ounce bag baby spinach, steamed

1/4 cup sour cream or plain Greek yogurt

2 tablespoons grated Parmesan

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 cup grated gruyere cheese

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.
Use a serrated knife to cut the top off of each tomato. Use a grapefruit knife (or a paring knife) to cut out the inside of the tomato. You may need to use your fingers to pull it out after cutting. Use a spoon to remove any leftover seeds or pulp.
In a blender or food processor, puree the spinach with the sour cream, Parmesan, salt and pepper. Gently spoon the mixture into each tomato and top with the gruyere. Bake until the cheese is melted and bubbly, 20 to 25 minutes.