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    You are in: Home / Recipes / Tomatoes Rockefeller Recipe
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    Tomatoes Rockefeller

    Tomatoes Rockefeller. Photo by nbrush

    1/1 Photo of Tomatoes Rockefeller

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    personalchef's Note:

    This recipe is from the Cookbook, "The Encyclopedia of Creative Cooking" Published by Weathervane Books in 1980. Edited by Charlotte Turgeon. This is one of those HUGE Cookbooks, with 2000 recipes and 800 photos. Because I don't really like vegetables very much, I stumbled upon this recipe while looking for a use for tomatoes, which I do like. I love this, and have been making it over and over. I hope you try it and like it too. BTW, I use Panko for the breadcrumbs.

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    Units: US | Metric


    1. 1
      Place tomato in shallow baking dish, cut side up.
    2. 2
      Mix rest of ingredients except crumbs. Divide and spread evenly over tomato halves.
    3. 3
      Top with Bread Crumbs. (I use Panko).
    4. 4
      Bake in preheated 375 oven 15 minutes or until crumbs are toasted and tomato is heated.

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    Ratings & Reviews:

    • on September 24, 2012


      This recipe is very easy and the flavors of the tomato with the spinach shine through the very crunchy panko crust. The tomato is especially good since it really just warms through without getting mushy, and you could make it a tasty lunch with bread and a little olive oil dip.

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    Nutritional Facts for Tomatoes Rockefeller

    Serving Size: 1 (246 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 254.9
    Calories from Fat 121
    Total Fat 13.5 g
    Saturated Fat 7.7 g
    Cholesterol 30.5 mg
    Sodium 482.0 mg
    Total Carbohydrate 29.2 g
    Dietary Fiber 4.0 g
    Sugars 7.0 g
    Protein 6.0 g

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