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Spinach-Topped Tomatoes Recipe
Spinach-Topped Tomatoes Recipe photo by Taste of Home

Spinach-Topped Tomatoes Recipe

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4.5 12
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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
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 6 servings


  • 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


  1. In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid.
  2. Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture.
  3. Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper.
  4. 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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Reviewed Jun. 24, 2015

"I make these quite often, and they are great. Most of the time though, after placing the tomatoes on the paper towel to dry out, I remove the insides and add them to the cheese/spinach mix. I just find it makes it a little easier to fill the tomatoes, rather than try to place the ingredients on top. Great either way though."

Reviewed Jun. 25, 2013

"I have made this recipe countless times- I am addicted to it. I agree that bake time is more like 45-60 minutes. And, IF there are any left over, they are even better the next day"

Reviewed Apr. 13, 2013

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

Reviewed Nov. 15, 2012

"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 Nov. 5, 2012

"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."

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