Spinach-Topped Tomatoes
TOTAL TIME: Prep: 20 min. Bake: 15 min.
YIELD: 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
Ingredients
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1 package (10 ounces) frozen chopped spinach
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2 chicken bouillon cubes
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Salt
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3 large tomatoes, halved
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1 cup soft bread crumbs
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1/2 cup grated Parmesan cheese
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1/2 cup chopped onion
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1/2 cup butter, melted
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1 large egg, lightly beaten
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1 garlic clove, minced
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1/4 teaspoon pepper
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1/8 teaspoon cayenne pepper
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Shredded Parmesan cheese, optional
Directions
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1.
In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid.
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2.
Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture.
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3.
Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper.
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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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