Spinach-Topped Tomatoes Recipe

4.5 15 16
Spinach-Topped Tomatoes Recipe
Spinach-Topped Tomatoes Recipe photo by Taste of Home
Publisher Photo

Spinach-Topped Tomatoes Recipe

Read Reviews
4.5 15 16
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

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

  • 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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Reviews forSpinach-Topped Tomatoes

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chitrajha User ID: 8516646 245657
Reviewed Mar. 19, 2016

"Excellent. I've made this over and over. So simple as well. I sauted the onions gently in the butter though and then added the rest of the ingredients to it, including the scooped out tomato insides. Thankyou"

MY REVIEW
cruisingail User ID: 1553892 230538
Reviewed Aug. 1, 2015

"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"

MY REVIEW
Loiscooks User ID: 3656565 230206
Reviewed Jul. 26, 2015

"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."

MY REVIEW
Dougie55 User ID: 8327261 228482
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."

MY REVIEW
frisch User ID: 7315311 5836
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
foodluv2011 User ID: 6221672 5346
Reviewed Apr. 13, 2013

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

MY REVIEW
Rick G User ID: 5903124 3327
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)!"

MY REVIEW
FaitheC User ID: 6127474 4259
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
beaches111 User ID: 518140 5831
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."

MY REVIEW
wilkayed User ID: 1929276 4258
Reviewed Aug. 13, 2012

"Can you give me the nutrition values for this recipe? I am a diabetic and need to count calories, carbs, etc."

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