• 12 cherry tomatoes
  • 1 tbsp extra virgin olive oil
  • ¼ c minced scallions
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tbsp minced garlic
  • ½ c finely chopped spinach
  • ½ c fresh cilantro leaves, chopped
  1. Slice off stems and tops of each tomato. Using a small melon ball scoop, remove seeds from tomatoes, leaving them hollowed.
  2. In a small bowl, combine scallions, basil, oregano, garlic, and spinach.
  3. Heat oil in small skillet over medium flame.
  4. Add mixture and sauté for two minutes, stirring consistently.
  5. Remove from heat and cool for ten minutes.
  6. Spoon into tomatoes and garnish with fresh cilantro.