Tomatoes Rockefeller Recipe
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Tomatoes Rockefeller Recipe

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This side dish from Linda Roberson of Collierville, Tenessee goes great with a variety of meats, especially beef. "The topping freezes well and may be spread thinner to cover more tomato slices, if needed,” she adds. —
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 6 servings


  • 3 eggs, lightly beaten
  • 1 cup dry bread crumbs
  • 3 green onions, chopped
  • 1 tablespoon butter, melted
  • 1 teaspoon Italian seasoning
  • 1 garlic clove, minced
  • 1/2 teaspoon minced fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon Worcestershire sauce
  • 1/8 teaspoon hot pepper sauce
  • 1 package (10 ounces) frozen creamed spinach
  • 2 large tomatoes
  • 1/4 cup shredded Parmesan cheese

Nutritional Facts

2 each: 190 calories, 8g fat (3g saturated fat), 114mg cholesterol, 595mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.


  1. In a large bowl, combine the first 11 ingredients. Cook spinach according to package directions; stir into egg mixture.
  2. Cut each tomato into six slices; arrange in a single layer in a 13-in. x 9-in. baking dish coated with cooking spray. Mound 2 tablespoons of spinach mixture on each slice.
  3. Bake, uncovered, at 350° for 30 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 160°. Yield: 6 servings.
Originally published as Tomatoes Rockefeller in Light & Tasty October/November 2007, p17

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Bythe Lake User ID: 3152701 142952
Reviewed Aug. 11, 2008

"This is EXCELLANT! Of course, Veronica will not eat them! Serve with baked chicken or a light baked fish."

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