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Spinach-Topped Tomatoes

Total Time

Prep: 20 min. Bake: 15 min.

Makes

6 servings

This colorful side dish is classic for a reason! It provides a perfect taste of summer when garden-fresh tomatoes are in season, but we enjoy it year-round. My daughter especially loves this dish. —Ila Mae Alderman, Galax, Virginia
Spinach-Topped Tomatoes Recipe photo by Taste of Home

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 large 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.

Nutrition Facts

1/2 tomato: 236 calories, 19g fat (11g saturated fat), 78mg cholesterol, 649mg sodium, 12g carbohydrate (4g sugars, 3g fiber), 7g protein.

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