• 12 cherry tomatoes
  • 1 tbsp extra virgin olive oil
  • ¼ cup minced scallions
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tbsp minced garlic
  • ½ cup spinach, finely chopped
  • ½ tbsp fresh cilantro leaves, chopped
  1. Slice off stems and tops of each tomato. Use a spoon to scoop out and discard the seeds from tomatoes, leaving them hollowed.
  2. In a small bowl, combine scallions, basil, oregano, garlic, and spinach.
  3. Heat oil in a 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 the mixture into the tomatoes and garnish with fresh cilantro.