Rice and Spinach-filled Baked Tomato

Preheat the oven to 375°F. If using fresh spinach, steam it until wilted and then squeeze out excess moisture; if using frozen spinach, ensure it is thawed and thoroughly drained.

Slice off the top quarter of each tomato and use a small spoon or melon baller to gently scoop out the interior, creating a hollow shell; reserve the tomato flesh for another use or discard.

Combine the cooked rice, prepared spinach, salt, and ground black pepper in a mixing bowl and stir until evenly blended.

Spoon the rice and spinach mixture evenly into each hollowed tomato, packing it gently to fill the cavity.

Place the filled tomatoes upright in a baking dish and drizzle each with ½ tablespoon of olive oil.

Bake for 25 minutes until the tomatoes are tender and heated through, with the skin beginning to soften slightly.

Remove from the oven and let cool for 2-3 minutes before serving.