Stuffed Tomatoes


It’s the most delicious time of the year! Cookies are baked, roasts are roasted, cakes are frosted, turkeys are carved– but where are the tomatoes? Everyone should have Tomatoes for the Holidays, especially here in Florida where they’re local to the state, and are perfefctly ripe and delicious.  These stuffed tomatoes would be a great side dish on Christmas, or as a meal with a simple salad any day of the week. They put all the colors of Christmas right on your plate! 

The folks at Lipman tomatoes generously offered to send me some vine ripened, gloriously red tomatoes to try. And I got to thinking about the colors of Christmas, the rich greens and the radiant reds and wanted to bring those hues to the top of the tablescape. For this recipe I went with the Crimson Queen variety, and it was the ideal choice. 


Stuffed Tomatoes
Serves 4
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
  1. 2 Cup Cooked Rice
  2. 4 Lipman Crimson QueenTomatoes
  3. 6oz Fresh Baby Spinach
  4. 2 Cups Browned Ground Turkey
  5. Light zest of freshly ground nutmeg
  6. 3/4 Cup Ricotta
  7. 3/4 Cup Freshly Grated Parmesan
  8. Garlic Salt
  9. Pepper
  10. 1/4 Cup Finely chopped Pistachios
  11. Butter
  12. Olive Oil
  1. Preheat the oven to 400.
  2. Set 1/4 of the Parmesan aside for topping the tomatoes
  3. Halve the tomatoes horizontally and scoop out the center, leaving about 1/8" wall to keep the structure. Salt the inside and turn upside-down on a rack to sweat out liquid. (I used my roasting pan's baking rack and put foil underneath it.)
  4. While the tomatoes are resting, sauté the spinach in a tablespoon of olive oil, lightly salt, cook until completely wilted. Remove from the skillet and set aside. When cool enough to handle, chop finely.
  5. Return the pan to the stove and melt a tablespoon of butter and a dash of olive oil, then over medium high heat brown the ground turkey. Remove from the heat when fully cooked and set aside.
  6. In a large mixing bowl, combine the cooled and chopped spinach, the ground turkey and rice. Add the ricotta, Parmesan, and a teaspoon of garlic salt and pepper. Grate in a light zest of nutmeg.
  7. Flip over the scooped tomatoes and place on a foiled baking sheet. Scoop even amounts of the stuffing into each tomato. Then, sprinkle the grated Parmesan and pistachios.
  8. Cook for 30 minutes.
So, stuff the tomatoes, stuff your face–this dish is light and healthy while also warm and comforting. You’ll be full of comfort and joy. 


These tomatoes are gorgeous! Vine ripened, robustly red, juicy, firm and most importantly- super tasty! I hate when you get a tomato, cut it open and it’s just a drab pink, mealy mess. But that’s not the case with Crimson Queen, these Lipman tomatoes , they were just right!  


Halve the tomatoes and scoop out the center, leaving an edge thick enough to hold up while cooking. Salt the inside, then rest over on rack over foil lined baking sheet to sweat.  












 These stuffed tomatoes have such great texture. You get a little crunch from the pistachios over the creamy ricotta stuffing. It’s a wonderfully comforting dish, perfect for sharing with those that warm your heart. 

Happy Holidays! 



Now, on to the giveaway! Would you like to try some of these terrific tomatoes? Well, enter for a chance to win! 

Like Lipman and annaDishes on Facebook, Follow annaDishes and Lipman on Twitter…

Then comment below that you’ve done so. We’ll pick a winner at random on Jan. 2, 2015 at noon (Eastern).

You’ll have fresh, ripe tomatoes (like the ones pictured below) sent right to your door. 




Product was provided Lipman Produce  but all opinions and recipes are my own. 

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