Kitchener Market


Baked Stuffed Tomatoes

TomatoesCourtesy of Foodland Ontario

(Serves 8, takes 1 hour)

Add this delicious side dish to your next Italian menu. The tomatoes can be assembled ahead and baked just before serving.


  • 4 ripe Ontario Greenhouse Tomatoes
  • 2 tbsp pine nuts
  • 1 tbsp olive oil
  • 10 large leaves fresh spinach, stems removed and finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked rice
  • 1/4 cup chopped fresh basil
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 tsp each salt and pepper


  • Remove stems from tomatoes; cut in half horizontally. Scoop out and discard pulp and seeds. Turn tomato halves upside down to drain on paper towels.
  • In small skillet, cook pine nuts in oil over low heat, stirring until golden, about 5 minutes. Add spinach and garlic; cook for 1 to 2 minutes. Remove from heat. Add rice, basil, 1/2 cup (125 mL) of the cheese, salt and pepper. Spoon into tomatoes.
  • Place in greased shallow baking dish; sprinkle with remaining cheese. Bake in 350°F (180°C) oven for 20 to 25 minutes or until tender. Broil for 1 to 2 minutes to brown tops, if desired.