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Stuffed Jersey Fresh Tomatoes

Stuffed Jersey Fresh Tomatoes

Stuffed Jersey Fresh Tomatoes
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6 medium Jersey Fresh tomatoes
4 TB butter, divided
1.5 lbs of Jersey Fresh spinach, washed and trimmed
3/4 cup dry bread crumbs, divided
1/2 cup shredded mozzarella cheese
1/2 cup feta cheese (or other cheese of your choice)
1/4 cup garlic, minced
salt & pepper, to taste
Jersey Fresh parsley, chopped (if desired)




  1. Preheat oven to 375 degrees

  2. Cut a thin slice from the top of each tomato and scoop out the pulp keeping shell intact

  3. Invert tomatoes on paper towels to drain

  4. In saucepan, melt 2 TB butter, add the spinach and salt and pepper and cook until wilted about 7 minutes (you may need to add the spinach in batches)

  5. In a bowl, combine bread crumbs and Italian seasoning. Set aside 1/4 cup of breadcrumbs for topping

  6. Add spinach and cheese and garlic to remaining crumb mixture

  7. Stuff the tomatoes with the spinach, cheese and breadcrumb mixture

  8. Place in either a buttered 13x9x2 baking pain or a cupcake tin

  9. Melt the remaining 2 TB butter and toss with reserved breadcrumbs. Top the tomatoes with the buttered crumbs

  10. Bake for 20 minutes or until crumbs are lightly browned

  11. Sprinkle with parsley


Recipe provided by Marguerite Shaeffer, Sewell, NJ

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Stuffed Jersey Fresh Tomatoes
This is a QR Code
Scan here to get
this recipe on
your phone

6 medium Jersey Fresh tomatoes
4 TB butter, divided
1.5 lbs of Jersey Fresh spinach, washed and trimmed
3/4 cup dry bread crumbs, divided
1/2 cup shredded mozzarella cheese
1/2 cup feta cheese (or other cheese of your choice)
1/4 cup garlic, minced
salt & pepper, to taste
Jersey Fresh parsley, chopped (if desired)




  1. Preheat oven to 375 degrees

  2. Cut a thin slice from the top of each tomato and scoop out the pulp keeping shell intact

  3. Invert tomatoes on paper towels to drain

  4. In saucepan, melt 2 TB butter, add the spinach and salt and pepper and cook until wilted about 7 minutes (you may need to add the spinach in batches)

  5. In a bowl, combine bread crumbs and Italian seasoning. Set aside 1/4 cup of breadcrumbs for topping

  6. Add spinach and cheese and garlic to remaining crumb mixture

  7. Stuff the tomatoes with the spinach, cheese and breadcrumb mixture

  8. Place in either a buttered 13x9x2 baking pain or a cupcake tin

  9. Melt the remaining 2 TB butter and toss with reserved breadcrumbs. Top the tomatoes with the buttered crumbs

  10. Bake for 20 minutes or until crumbs are lightly browned

  11. Sprinkle with parsley


Recipe provided by Marguerite Shaeffer, Sewell, NJ

Full Recipe Page