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Spinach-Topped Tomatoes

 Spinach-Topped Tomatoes
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
6 ServingsPrep: 20 min. Bake: 15 min.


  • 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


  • 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

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Spinach-Topped Tomatoes (continued)

Directions (continued)

  • through. Yield: 6 servings.