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Vera Cruz Tomatoes

Vera Cruz Tomatoes

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ChefsyndiG

This is a recipe that can be used as an appetizer or main meal. And you can use any size tomatoes you want. Just make sure they are firm. If you use roma tomatoes you can get more servings with the stuffings.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 475 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.
  2. Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.
  3. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.
  4. Cook onion in the bacon drippings until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.
  5. Sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. Place tomatoes in prepared baking dish.
  6. Bake in preheated oven until hot, 20 to 25 minutes. Remove, and top evenly with the shredded cheese. Return to the oven; bake until cheese is melted, about 5 minutes.
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Reviews

cynjne
95
9/8/2010

I'm the lady who stands mesmerized in the produce aisle, smelling the summer tomatoes. If you're at all like me, lucky enough to adore these gems, the health benefit is a bonus. After confessing all of this, I did in fact come home with a basket of the red beauties. Now.. this isn't the first stuffed tomato recipe I've tried, AR and other sites included. Same old, same old; A big fat disappointment. Not to give up though, this recipe had promise. No rice or breadcrumb fillers. Instead, spinach, crumbly bacon, onion cooked in a little bacon fat. (Please, if possible use real bacon so you can stick to the recipe and get the most out of it.) A little sour cream to keep everything together and some Monterey Jack on top. There it is! I did the - take the first bite - pause- OMG? I can see where the tomatoes could be watery. I used a paper towel to blot out the insides. Because salt will draw out the juice, don't salt the insides of the tomatoes till just before filling. This seemed to help but even the juice was delicious. I was quite happy spooning it off the plate. (Well, I really wanted to lick it off!) The filling was enough for the 4 of them. The author gives a great tip suggesting Romas for more servings. Thanks so much.

bellepepper
79
8/11/2010

Made this for the Recipe Group this week. We liked this, but I’d make some changes next time. First I started with 3-3 1/2” diameter tomatoes. I used a melon baller to scoop out the insides of the tomatoes, which worked really well. I left probably a little less than a 1/4" shell. I made the stuffing as directed, but added most of the cheese to it and just reserved a little to sprinkle on top. I barely had enough stuffing to fill the tomatoes, so I would increase the amount of spinach next time. I also reserved some bacon for garnish. I found the baking time to be too much and one of my tomatoes totally split apart when serving. I would make these again because they did have really nice flavor, but I would leave a thicker shell of tomato, increase the spinach, and reduce the temperature and baking time. This was a fun recipe to try.

laughingmagpie
58
8/17/2010

I made these for recipe group. I made one big change I subbed 1 cup ricotta for the sour cream because of personal taste and I forgot to add the hot sauce due to personal stupidity. However they turned out fabulous, we all loved the fact that we could taste all the ingredients. Mine were not watery at all considering I also forgot to drain the tomato shell before filling them. I would make them again in a heartbeat. Thanks for the great recipe. Cheers