Ingredients

The following ingredients have 5 Servings
  • 5 small tomatoes
  • 1/2 cup ricotta cheese
  • 1 egg
  • 1 cup spinach (chopped)
  • 2 glove garlic (minced)
  • 1/2 teaspoon onion powder
  • 1 tablespoon parsley (minced)
  • pinch of salt & pepper
  • Olive oil for drizzling
  • 2 pieces provolone cheese

Instruction

  • Preheat the oven to 425 degrees F, drizzle Olive oil into the bottom of a casserole dish.
  • To core the tomatoes use a melon baller, or a sharp knife inserted at an angle. Go around the top of
  • the tomato and then use a spoon to scoop out the core and seeds.
  • In a small bowl, beat the egg and stir in the ricotta. Add the spinach, garlic, onion powder, parsley,
  • and a pinch of salt & pepper. Mix well.
  • Fill each tomato with the ricotta mixture. Drizzle with olive oil and sprinkle a pinch of salt & pepper.
  • Roast for 15-20 minutes, or until tomatoes are soft and filling is set up. Turn the oven off.
  • Top with pieces of provolone and add back to the oven to melt the cheese. (The temperature will be
  • hot enough that you won't need to turn it back on.)
  • Serve as a light lunch or side dish!