If you grew up during a certain bygone era then you no doubt remember all those dinner parties where your mom served stuffed bell peppers, mushroom caps filled with tapenade, or stuffed tomatoes. The latter is what we’re making today and this vintage concept still stands up today!

The reason this Vera Cruz tomato recipe works is because the filling ingredients are simple and flavorful- with no weird additions. The creamy filling has the hearty flavors of bacon and sautéd onion combined with the richness of sour cream. It really balances out with the freshness of the tomatoes.

To begin making this recipe hollow out some tomatoes and set them to drain upside down. You can also wipe them out with a paper towel. This prevents them from becoming soggy in the oven as they release a lot of water when baked.

To make the filling sauté some diced onion, then follow that with some spinach. You only need to cook the spinach until it’s just wilted. Then allow these ingredients to cool before combining them with rest of the filling items, including a splash of Tabasco sauce.

Bake these tomatoes for a bit, then top with the crowning touch of some shredded pepper jack cheese and bake them again until the cheese melts.

I like to serve these on a bed of lettuce, but that’s an optional serving idea. However you serve them these stuffed Vera Cruz tomatoes are a great gluten-free side dish to go with just about any dinner.