Ricotta Stuffed Tomatoes

1. 1

   In a saute pan, heat the olive oil and garlic on medium heat until golden. Add spinach until it begins to wilt then add tomatoes and basil, oregeno and salt/pepper to taste. Once all are heated through and combined (approximately 5 minutes). Keep warm on low heat.

2. 2

   In a small bowl combine ricotta, parmesan and salt pepper to taste.

3. 3

   Slice tops off of the tomatoes then with a spoon carefully remove the seeds and flesh of the inside. Stuff centers with cheese mixture.

4. 4

   Place tomatoes on the center of individual plates and top with spinach mixture allowing it to surround the sides of the tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.