Description
Delicious and easy-to-make Stuffed Tomato Bites filled with a creamy ricotta and spinach mixture, topped with melted provolone cheese. Perfect as a light lunch or a flavorful side dish, these bite-sized tomatoes are roasted to perfection for a warm, savory treat.
Ingredients
Scale
Tomatoes
- 5 small tomatoes
Filling
- 1/2 cup ricotta cheese
- 1 egg
- 1 cup spinach, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1 tablespoon parsley, minced
- Pinch of salt & pepper
Other
- Olive oil for drizzling
- 2 pieces provolone cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 425°F (220°C) and drizzle olive oil into the bottom of a casserole dish to prevent sticking and add flavor.
- Core the Tomatoes: Use a melon baller or a sharp knife inserted at an angle to go around the top of each tomato. Carefully scoop out the core and seeds with a spoon, creating hollowed-out tomato cups for stuffing.
- Prepare the Filling: In a small bowl, beat the egg then stir in the ricotta cheese. Add the chopped spinach, minced garlic, onion powder, minced parsley, and a pinch of salt and pepper. Mix thoroughly to combine all ingredients into a creamy filling.
- Stuff the Tomatoes: Fill each hollowed tomato with the ricotta mixture, ensuring they are well-packed. Drizzle a little olive oil on top and sprinkle with additional salt and pepper for extra seasoning.
- Roast the Tomatoes: Place the stuffed tomatoes in the prepared casserole dish and roast in the oven for 15 to 20 minutes, or until the tomatoes have softened and the filling has set.
- Add Cheese and Melt: Turn the oven off but leave the tomatoes inside. Top each stuffed tomato with pieces of provolone cheese and return to the warm oven so the cheese can gently melt without the oven being on.
- Serve: Remove from oven and serve immediately as a light lunch or flavorful side dish.
Notes
- Use ripe but firm tomatoes to ensure they hold their shape during roasting.
- For extra flavor, you can add finely chopped sun-dried tomatoes or a sprinkle of red pepper flakes to the filling.
- If you prefer a vegetarian option, make sure the egg fits your diet requirements or omit it for a slightly different texture.
- Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently to keep tomatoes intact.
