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

Spinach-Topped Tomatoes Recipe

Publisher Photo
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

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

  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

Reviews for Spinach-Topped Tomatoes

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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"

MY REVIEW
Reviewed Apr. 13, 2013

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

MY REVIEW
Reviewed Nov. 15, 2012

"I made this this past summer and it wasoutstanding. I don't know how anyone could think otherwise. I'm going to try it roma tomatoes next time (this week)!"

MY REVIEW
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."

MY REVIEW
Reviewed Aug. 21, 2012

"Cooking time is way off. Nothing was cooked when rest of meal was ready. Doubled the cooking time and still not great. I wouldn't make this again."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT