- 1 package (10 ounces) frozen chopped spinach
- 2 chicken bouillon cubes
- 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
- 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.
Reviews for Spinach-Topped Tomatoes
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"just wonderful. garlic spinach topping really went well with the tomato. I always use alittle extra garlic and topped it with provolone instead of parmesan cheese. I did put parmesan in the filling though. gail borczyk, field editor"
"These were very good. For some reason, though, the spinach topping fell off when they were cut. I do plan to make these again. I am wondering if you need to totally cut out the inside of the tomato."
"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."
"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"
"Great flavor and color. This is perfect for a light but warm meal."