Baked Tomatoes with Spinach, Ricotta and Basil
Prep time
Cook time
Total time
This a great summer recipe, inspired by The Silver Palate!
Recipe type: Veggie
Cuisine: Italian
Serves: 8-10
  • 8-10 ripe tomatoes
  • 2 TBLS TwoGirlsGourmet Shallot Oil
  • 1 yellow onion, chopped
  • 1 10 oz box chopped spinach
  • 1 cup ricotta cheese
  • 2 egg yolks
  • ⅛ cup toasted pine nuts
  • ¼ cup Parmesan cheese (plus a little more for sprinkling on top)
  • 1 tsp of TwoGirlsGourmet Chili Crunch
  • ½ cup chopped basil
  • Salt & pepper to taste
  • A dash of nutmeg
  1. Preheat oven to 350°
  2. Cut the top off the tomatoes and carefully scoop out pulp and seeds leaving the shell of the tomato intact
  3. Salt the inside of the tomatoes and turn over on paper towels to drain for 30 minutes
  4. Sauté the onion in a 12 inch skillet with Shallot Oil
  5. Add the drained,chopped spinach to the skillet
  6. Season with salt and pepper
  7. Add nutmeg
  8. Cook for a few minutes
  9. Whisk together the ricotta, egg yolks and Parmesan cheese
  10. Add the Chili Crunch
  11. Salt and pepper to taste
  12. Add the spinach and onion mixture, pine nuts and basil
  13. Stir
  14. Fill tomatoes with ricotta mixture
  15. Sprinkle with Parmesan Cheese
  16. Place the filled tomatoes in a glass baking dish
Recipe by Two Girls Gourmet at