How to make
Cut off the lid of each tomato and remove the seeds with a small spoon. Season the inside with salt.
Finely chop the spring onions and garlic leaves. In a pan, heat 1/2 cup of olive oil.
Add the chopped leaves and blanched spinach. Fry for 5 minutes and remove from the heat.
Wait for the mixture to cool and then add a small egg, the cream cheese, parsley, a pinch of black pepper, the grated parmesan and the breadcrumbs.
Stir the mixture well. Stuff the tomatoes. Put them in a greased baking pan.
Cover each tomato with the cut lid and drizzle with a spoonful of olive oil.
Bake the appetizing stuffed tomatoes at 180°C for about 25 minutes.
Serve the refined appetizer with toast.
Enjoy these wonderful stuffed tomatoes with spinach and cheese!
