Baked Spinach-Topped Tomatoes

Submitted by Kim127

• Ready In: 45mins
• Ingredients: 8
• Serves: 8

ingredients

• 1 medium onion, minced
• 1 garlic clove, minced
• 59.14 ml butter
• 907.18 g fresh spinach, chopped
• 236.59 ml dry breadcrumbs
• 2 eggs, beaten
• 9.85 ml salt
• 4 large tomatoes, halved

directions

1. Preheat oven to 350°F.
2. In a large skillet over medium heat, cook onion and garlic in butter until tender; about 5 minutes.
3. Add spinach and cook a few minutes, until tender, stirring occasionally.
4. Remove from heat and stir in crumbs, eggs and salt.
5. Set aside.
6. Place tomato halves, cut side up in a 13x9 baking dish (if necessary, cut a thin slice from bottom of each tomato so it stands upright).
7. Mound a scant 1/2 cup of the spinach mixture onto each half.
8. Bake for 20-25 minutes or until heated through.

Reviews

[Bergy]

Great appearance, lovely way to serve spinach (even spinach haters will love this recipe). Great flavor with the garlic onion tomato & spinach, Followed the recipe but cut back to 1 egg and sprinkled the top with parmesan cheese - A winner Kim Thanks for posting

 

[Derf2440]

These were very good!! I scaled the recipe to half, just 2 tomatoes, 4 halves, except doubled the garlic and we also sprinkled parmesan on top. Great way to serve tomatoes and spinach, we will certainly do these again!! thanks for sharing.

 

[Karen Elizabeth]

We are really coming to like stuffed tomatoes, these were no exception. I was generous with the stuffing, and hollowed out a good bit of the tomatoes to make room for the spinach! Easily prepared and good to eat, a hit! Thanks Kim! Made for Lucky 13 Vegetarian Swap

 

[Kittencalrecipezazz]

Very good, to the crumb mixture I added in 1/4 cup parmesan cheese and cayenne pepper, also I uncreased the garlic to 6 cloves and used seasoned salt and lots of fresh ground black pepper, with those changes these were thoroughly enjoyed, thanks Kim!

 

[NurseJaney]

Needed something "else" to use bountiful garden tomatoes. I used a package of thawed frozen spinach (in retrospect, should have used swiss chard !) - and cooked it along with the onion and garlic. I made a shallow hollow in 4 EXTREMELY ripe tomato halves, and stuffed the spinach mixture inside. Topped with a scant handful of Monteray Jack cheese -(Parmesan would have been better) -- and baked for 25 minutes. made a tasty side for left-over pork tenderloin. Thanks for posting, Kim.