From, "Portland’s Palate...A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 8 large tomatoes

  • 3 Tablespoons olive oil

  • 1 cup onions (1 large onion), chopped

  • 1 (10-ounce) package frozen chopped spinach, thawed and drained

  • 1 cup ricotta cheese

  • 2 egg yolks, beaten

  • 1/2 cup parsley, chopped

  • 1/2 cup mozzarella cheese, grated

  • 2/3 cup freshly-grated Parmesan cheese

  • 1/2 cup almonds, toasted and slivered

  • Salt and pepper


Preheat oven to 350 degrees.

Wash tomatoes, remove tops and scrape out pulp.  Salt cavity of tomatoes and turn upside down to drain for 30 minutes.

In a saute pan over medium heat, cook onions in oil for 20 minutes or until softened.  Add spinach to onions and stir until heated through.  Remove from heat and set aside.

In a mixing bowl, beat together ricotta cheese and egg yolks.  Add parsley, mozzarella cheese, Parmesan cheese and slivered almonds.  Season with salt and pepper.

Stir in sauteed onion and spinach mixture and blend until all ingredients are well combined.  Fill tomatoes with mixture and place stuffed tomatoes in a shallow, greased baking dish.

Sprinkle tops of stuffing with additional Parmesan cheese and place in 350-degree oven.  Bake for 20 minutes or until tops are brown.

SERVES: 8 - 10

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