Spinach-Topped Tomatoes Recipe
The perfect taste of summer, this colorful side dish is sure to please. The spinach and tomato, combined with the Parmesan cheese, give it a fabulous fresh flavor. My daughter especially loves this dish, which I make often. —Ila Mae Alderman, Galax, Virginia
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
- 1 garlic clove minced
- 1/8 teaspoon cayenne pepper
- 1/2 cup chopped onion
- 1/4 teaspoon pepper
- 1/2 cup grated parmesan cheese
- salt
- 1/2 cup butter melted
- 1 egg, lightly beaten
- 1 cup soft bread crumbs
- 2 chicken bouillon cubes
- shredded parmesan cheese optional
- 3 large tomatoes halved
- 1 package (10 ounces) frozen chopped spinach
- Carbohydrate 7.15261174006481 g
- Cholesterol 44.4935000564945 mg
- Fat 17.0333626653113 g
- Fiber 0.489331185167225 g
- Protein 2.86616012256306 g
- Saturated Fat 10.5539474395868 g
- Serving Size 1 1 serving (49g)
- Sodium 995.517377266987 mg
- Sugar 6.66328055489758 g
- Trans Fat 1.21052164569602 g
- Calories 190 calories
Directions In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid. Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture. Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper. Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350degrees for about 15 minutes or until heated through. Yield: 6 servings. Originally published as Spinach-Topped Tomatoes in Taste of Home August/September 1993, p25
