Name: Spinach-Topped Tomatoes
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 package (10 ounces) frozen chopped spinach -; 2 chicken bouillon cubes -; 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 large egg, lightly beaten -; 1 garlic clove, minced -; 1/4 teaspoon pepper -; 1/8 teaspoon cayenne pepper -; Shredded Parmesan cheese, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spinach-Topped Tomatoes

1. 1 package (10 ounces) frozen chopped spinach -

2. 2 chicken bouillon cubes -

3. Salt -

4. 3 large tomatoes, halved -

5. 1 cup soft bread crumbs -

6. 1/2 cup grated Parmesan cheese -

7. 1/2 cup chopped onion -

8. 1/2 cup butter, melted -

9. 1 large egg, lightly beaten -

10. 1 garlic clove, minced -

11. 1/4 teaspoon pepper -

12. 1/8 teaspoon cayenne pepper -

13. Shredded Parmesan cheese, optional -

How to cook deliciously - Spinach-Topped Tomatoes

1. Stage

In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid.

2. Stage

Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture.

3. Stage

Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper.

4. Stage

Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through.