Spinach & ricotta stuffed tomatoes

Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.

• 21.16 oz firm medium tomatoes; edible shell weight after scooping, from 4 tomatoes
• 8.82 oz whole-milk ricotta, without animal rennet
• 5.64 oz fresh spinach
• 1.06 oz plain dry breadcrumbs, without animal-derived additives
• about 1 ½ tbsp olive oil, divided: about 2 ⅔ tsp for dish and filling, about 1 ¾ tsp for crumbs
• 0.176 oz garlic, minced
• 0.353 oz fresh basil, chopped
• about ½ tsp fine salt
• about 0.43 tsp ground black pepper

Let’s make it

1. Heat the oven to 400°F (200°C). Cut caps from four firm tomatoes and scoop out the seeds and watery centers. Reserve the scooped pulp for another use. Weigh 21.16 oz of edible tomato shells, trimming only as needed; stand them cut-side down while making the filling.
2. Wilt the spinach in a covered pan with the water clinging from washing for 2–3 minutes. Cool until safe to handle, squeeze firmly and chop. Mix with ricotta, garlic, basil, salt, pepper and 0.282 oz olive oil. Use the remaining 0.141 oz of this oil allocation to grease a snug baking dish.
3. Set the shells upright in the dish and fill equally. Toss breadcrumbs with the final 0.282 oz oil and scatter evenly over the tops. Bake for 22–28 minutes, until the tomatoes are tender but upright, the filling is hot and the crumbs are golden. If the crumbs brown early, loosely cover the tops with foil.
4. Rest for 5 minutes and lift out with a wide spoon. Serve one tomato per portion. Refrigerate leftovers within 2 hours and use within 3–4 days; reheat to 165°F (74°C). Nutrition includes the weighed tomato shells and all filling, not discarded pulp or separate sides.