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Vera Cruz Tomatoes

Rated as 4.47 out of 5 Stars

"This is a recipe that can be used as an appetizer or main meal. And you can use any size tomatoes you want. Just make sure they are firm. If you use roma tomatoes you can get more servings with the stuffings."
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1 h servings 262
Original recipe yields 4 servings


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  1. Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.
  2. Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.
  3. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.
  4. Cook onion in the bacon drippings until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.
  5. Sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. Place tomatoes in prepared baking dish.
  6. Bake in preheated oven until hot, 20 to 25 minutes. Remove, and top evenly with the shredded cheese. Return to the oven; bake until cheese is melted, about 5 minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 262 calories; 21.3 9.7 9.9 43 378 Full nutrition

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  1. 121 Ratings

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Most helpful positive review

I'm the lady who stands mesmerized in the produce aisle, smelling the summer tomatoes. If you're at all like me, lucky enough to adore these gems, the health benefit is a bonus. After confessing...

Most helpful critical review

I made some changes to the recipe to reduce heavy fat content and provide more of a Tuscany creation. I blanched Basil leaves and used them to linr the tomato cavity. I also blanched red onions ...

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I'm the lady who stands mesmerized in the produce aisle, smelling the summer tomatoes. If you're at all like me, lucky enough to adore these gems, the health benefit is a bonus. After confessing...

Made this for the Recipe Group this week. We liked this, but I’d make some changes next time. First I started with 3-3 1/2” diameter tomatoes. I used a melon baller to scoop out the insides o...

I made these for recipe group. I made one big change I subbed 1 cup ricotta for the sour cream because of personal taste and I forgot to add the hot sauce due to personal stupidity. However the...

Wow! Made this for Recipe Group. It's like a BLT explosion in your mouth! I know, it's not lettuce, and there is no bread. I gave up trying to get fresh spinach for it, it all looked yucky. So I...

Made these for Recipe Group this week. We have never had stuffed tomatoes before and we really liked these. Used just picked tomatoes from the garden. Everyone enjoyed the freshness of the toma...

I made these at my parents' house last night as a side to go with sauteed chicken breast and brown rice. I used Roma tomatoes fresh from my friend's garden cut in half and cleaned out for this ...

What the heck is recipe group and are all 5 of you i it together??? I made these last night just as the recipe called for and the were delish. I used fresh tomatoes from my garden and per one ...

I made this for Recipe Group and liked it. I used FF Sour Cream and Weight Watchers Mexican Cheese Blend. I added the cheese to the spinach mixture and then stuffed the tomato shells. I also ...

Ok...I am giving this a 5 for me...a 4 for the hubby and my 5 rules!! LOL...I used 5 gorgeous farmer's market NJ tomatoes, and fresh spinach...I also used turkey turkey bacon, low...