- 1 package (10 ounces) frozen chopped spinach
- 2 chicken bouillon cubes
- 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
- 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.
1/2 tomato: 236 calories, 19g fat (11g saturated fat), 78mg cholesterol, 649mg sodium, 12g carbohydrate (4g sugars, 3g fiber), 7g protein.
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
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
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.
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.
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
Apr 13, 2013
Great flavor and color. This is perfect for a light but warm meal.
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)!
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.
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.
Aug 13, 2012
Can you give me the nutrition values for this recipe? I am a diabetic and need to count calories, carbs, etc.