Spinach-topped tomatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Spinach -- 10 oz. frozen |
| Choppe | ||
| 2 | eaches | Chicken bouillon cubes |
| Salt | ||
| 3 | larges | Tomatoes -- halved |
| 1 | cup | Soft bread crumbs |
| ½ | cup | Parmesan cheese -- grated |
| ½ | cup | Chopped onion |
| ½ | cup | Butter or margarine -- |
| Melted | ||
| 1 | each | Egg -- beaten |
| 1 | each | Garlic clove -- minced |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Cayenne pepper |
| Shredded Parmesan cheese | ||
| Optional | ||
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. Meanwhile, in a small bowl, combine spinach with bread crumbs, Parmesan cheese, onion, butter, egg, garlic, pepper and cayenne pepper. Mix well. Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded Parmesan cheese if desired. Bake at 350 deg. for about 15 minutes or until heated through. Yield: 6 servings
Recipe By : Taste of Home
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