Spinach topped baked tomato

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Ingredients:

1 package (10 ounces) frozen chopped spinach
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 egg, beaten
1 garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Shredded Parmesan cheese, optional

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Directions

In a 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.

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Meanwhile, in a small bowl, combine spinach with bread crumbs, Parmesan cheese, onion, butter, egg, garlic, pepper and cayenne pepper. Mix well.

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Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes.

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Sprinkle with shredded Parmesan cheese if desired. Bake at 350° for about 15 minutes or until heated through.

Excerpt From: Taste of Home Editors. “Taste of Home 50 Best Recipes.”

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