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Spinach-Topped Tomatoes Recipe

Spinach-Topped Tomatoes Recipe photo by Taste of Home

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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

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Spinach-Topped Tomatoes Recipe

Prep: 20 min. Bake: 15 min.

Yield: 6 Servings

20 15 35

Ingredients

1 package (10 ounces) frozen chopped spinach
2 chicken bouillon cubes
Salt
3 large tomatoes, halved
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/2 cup butter, melted
1 egg, lightly beaten
1 garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Shredded Parmesan cheese, optional

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 350° 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

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Spinach-Topped Tomatoes

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Reviewed on Apr. 13, 2013 by foodluv2011

Great flavor and color. This is perfect for a light but warm meal.

Reviewed on Nov. 15, 2012 by Rick G

I made this this past summer and it was

outstanding. I don't know how anyone could think otherwise. I'm going to try it roma tomatoes next time (this week)!

Reviewed on Nov. 05, 2012 by FaitheC

This was absolutely the easiest dish I have made for a crown. I used Roma tomatoes so that they were smaller and the recipe would go around better. It had a great, rich flavor that was only pennies per serving. And I had some of the spinach mixture left. (About enough for 3 more tomatoes) Also, something I did to make the tomatoes stand a little better was to slice a small portion off of the bottom/rounded portion of the tomato so that it had a flat base and were sturdier. Excellent.