Spinach and Tomatoes
photo by Annacia
- Ready In:
- 2 (12 ounce) boxes frozen spinach
- 2 (16 ounce) cans diced tomatoes
- 1 onion, chopped (optional)
- 1 pinch basil (optional) or 1 pinch oregano (optional)
- parmesan cheese
- balsamic vinegar or red wine vinegar
- Combine spinach, tomatoes, onion and herbs in a small saucepan.
- Heat to boiling then simmer 7-10 minutes or until onions are cooked.
- Serve, passing parmesan and vinegar at the table for each person to add as they prefer.
Questions & Replies
Got a question? Share it with the community!
This was actually very delicious. I made a few changes, though. I used Rotel tomatoes with green chiles as it was all I had. Also, I added garlic when in addition to other herbs. I combined this with brown rice seasoned with garlic and parsley and served it as a side dish to baked fish. I will definitely be making this again.
Just made this for dinner tonight, with the following additions/changes. I added the whole, chopped onion, a generous portion of fresh, chopped basil, and several diced cloves of garlic. I also added a small amount of garlic salt and course ground pepper. I added the entire mixture to some tri-colored rotini and served as suggested, letting people add their own balsamic vinegar and Parmesan cheese at the table. It was delicious, even the kids liked it. Good kid-friendly meal as the kids really seemed to enjoy adding and mixing ingredients to their own bowls at the table to "make it their own".
First of all, I really should have used a large saucepan for this. It is a large volume of food. Also, greater surface area would have helped the spinach to thaw and cook faster (as it is, this took me much longer than the stated time). The cans are now 14.5 oz and the boxes of spinach are now 9 oz but this was still plenty for 4 people. I did use the onion but I think I forgot the herb. The kids had theirs with the cheese and balsamic vinegar and I just used vinegar. Pretty good; I would probably make this again.
see 2 more reviews