Creamed Spinach-and-Artichoke-Stuffed Tomatoes

Name: Creamed Spinach-and-Artichoke-Stuffed Tomatoes
Ingredients: 6 medium-size (about 2 pounds) ripe tomatoes; 2 tablespoons butter; ¼ small sweet or yellow onion, finely chopped; ¼ small sweet or yellow onion, finely chopped; 3 garlic cloves, minced; 1 (10-ounce) container baby spinach leaves; 2 ounces cream cheese, room temperature and cut into pieces; ½ cup half-and-half, cream, or milk; ½ cup half-and-half, cream, or milk; ½ cup half-and-half, cream, or milk; ¼ cup (1 ounce) grated or shredded Romano or Parmesan cheese, divided; ¼ cup (1 ounce) grated or shredded Romano or Parmesan cheese, divided; ¼ cup (1 ounce) grated or shredded Romano or Parmesan cheese, divided; ¼ teaspoon salt; 1 (14-ounce) can whole or quartered artichokes, drained and chopped; 1 tablespoon Italian-seasoned breadcrumbs

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Tomatoes

By Julia Rutland

Published 2021

About

If you enjoy hot spinach-artichoke dip, try this interesting stuffed tomato. The spinach mixture makes about 2 cups, so use that amount to figure out how many tomatoes you’ll need. The smaller tomatoes on the vine that you see at markets can hold ¼ to ⅓ cup each.

Ingredients

6 medium-size (about 2 pounds) ripe tomatoes
2 tablespoons butter

Starter
Side dish
Vegetarian

Method

Preheat oven to 375°. Butter an 8x8-inch baking dish. Cut about ¼ inch from the top of each tomato. Scoop out seeds and any gel or liquid. Turn upside down while preparing the remaining recipe.

Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and cook, s