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Spinach-Topped Tomatoes

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
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    6 servings


  • 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


  • 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.
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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  • chitrajha
    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

  • cruisingail
    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

  • Loiscooks
    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.

  • Dougie55
    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.

  • frisch
    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

  • foodluv2011
    Apr 13, 2013

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

  • Rick G
    Nov 15, 2012

    I made this this past summer and it wasoutstanding. I don't know how anyone could think otherwise. I'm going to try it roma tomatoes next time (this week)!

  • FaitheC
    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.

  • beaches111
    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.

  • wilkayed
    Aug 13, 2012

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