MS B'S SPINACH-TOPPED TOMATOES
Very colorful. This recipe card has a 'smiley face' on it that my mom drew. She only drew them on her finest recipes!
Provided by Claire Brandau
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Sprinkle the cut sides of the tomato halves with salt, and place cut sides down on paper towels for 15 minutes to drain.
- Place frozen spinach, water, and chicken bouillon granules in a saucepan over medium heat; bring to a boil, cover, reduce heat, and simmer until spinach is tender, 8 to 12 minutes. Drain the spinach well.
- Preheat oven to 350 degrees F (175 degrees C). Place tomatoes, cut sides up, into a 9x12-inch baking dish.
- Mix together the spinach, 1/3 cup of Parmesan cheese, cornbread stuffing mix, melted butter, egg, onion, garlic, and black pepper in a bowl until thoroughly combined. Mound the mixture on the cut tomato halves.
- Bake in the preheated oven until cooked through and hot, about 15 minutes. Sprinkle each tomato with about 1 teaspoon of Parmesan cheese, return to oven, and bake until the topping has browned, about 5 more minutes. Serve immediately.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 24.3 g, Cholesterol 76.3 mg, Fat 19.1 g, Fiber 3.7 g, Protein 9.1 g, SaturatedFat 11.3 g, Sodium 1214.3 mg, Sugar 4 g
OLD SCHOOL STUFFED TOMATOES
Steps:
- Preheat the oven to 400 degrees F.
- Use a serrated knife to cut the top off of each tomato. Use a grapefruit knife (or a paring knife) to cut out the inside of the tomato. You may need to use your fingers to pull it out after cutting. Use a spoon to remove any leftover seeds or pulp.
- In a blender or food processor, puree the spinach with the sour cream, Parmesan, salt and pepper. Gently spoon the mixture into each tomato and top with the gruyere. Bake until the cheese is melted and bubbly, 20 to 25 minutes.
CREAMED SPINACH STUFFED TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 47m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Place the cream in a small pot and reduce by half by gently simmering 20 minutes.
- Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.
- Preheat broiler.
- Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.
BAKED SPINACH-TOPPED TOMATOES
Make and share this Baked Spinach-Topped Tomatoes recipe from Food.com.
Provided by Kim127
Categories Spinach
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a large skillet over medium heat, cook onion and garlic in butter until tender; about 5 minutes.
- Add spinach and cook a few minutes, until tender, stirring occasionally.
- Remove from heat and stir in crumbs, eggs and salt.
- Set aside.
- 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).
- Mound a scant 1/2 cup of the spinach mixture onto each half.
- Bake for 20-25 minutes or until heated through.
Nutrition Facts : Calories 171.4, Fat 8.3, SaturatedFat 4.3, Cholesterol 68.1, Sodium 833.3, Carbohydrate 19, Fiber 4.4, Sugar 4.4, Protein 7.6
CRUMB-TOPPED SPINACH-STUFFED TOMATOES
Golden brown crumbs add a pretty look to baked tomatoes. When your gang cuts into them, they will be delighted to find a savory spinach filling. They look special, but are very easy to make, and are always a hit a my house. -Debbie Andrew, Abingdon, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; invert onto paper towels to drain., In a small bowl, combine the spinach, sour cream, cheddar cheese, onions and salt. Spoon about 1/2 cup into each tomato., Place in a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese and bread crumbs; top each with 1/2 teaspoon butter. , Bake, uncovered, at 350° until heated through, 40-45 minutes.
Nutrition Facts : Calories 221 calories, Fat 15g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 369mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein.
BAKED SPINACH STUFFED TOMATOES
Make and share this Baked Spinach Stuffed Tomatoes recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Slice off the top of each tomatoe, gently spoon out the seeds& pulp, Cut skin around the middle to prevent splitting when baked.
- Salt inside each tomatoe and invert them on a paper towelto drain for 30 minutes.
- Wash spinach and with just the water clinging to the leaves cook until just wilted, 5 minutes.
- Drain and squeeze out as much moisture as possible.
- Chop finely and set aside.
- In a large skillet over medium heat melt butter and saute onions, mushrooms and garlic until softened.
- Increas heat and add spinach, cook until moisture evaporates, Mix into the spinach mixture cream cheese half the pine nuts, parsley, tarragon lemon juice, Salt& Pepper.
- Pat tomatoe cavities dry, set upright ina shallow greased baking dish.
- Stuff tomatoes with the spinach mixture.
- Top with remaining pine nuts.
- Brush tops with the melted butter.
- Cover with foil and bake 350F degrees oven for 30 minutes.
Nutrition Facts : Calories 286.8, Fat 24.1, SaturatedFat 10.5, Cholesterol 43.5, Sodium 220.3, Carbohydrate 14.9, Fiber 5.5, Sugar 6.3, Protein 8.4
SAUTEED SPINACH AND TOMATOES
Delicate spinach becomes a stand-out side dish when tossed with bursting cherry tomatoes and golden brown shallots.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
- Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.
Nutrition Facts : Calories 324 g, Fat 23 g, Fiber 5 g, Protein 16 g
SPINACH-TOPPED TOMATOES
This colorful side dish is classic for a reason! It provides a perfect taste of summer when garden-fresh tomatoes are in season, but we enjoy it year-round. My daughter especially loves this dish. -Ila Mae Alderman, Galax, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large 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 the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper. , 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.
Nutrition Facts : Calories 236 calories, Fat 19g fat (11g saturated fat), Cholesterol 78mg cholesterol, Sodium 649mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
SPINACH-TOPPED TOMATOES
Number Of Ingredients 9
Steps:
- Cook spinach according to package directions. Drain well. Cool slightly.In a medium saucepan, sauté green onion and garlic in butter or margarine for 3 minutes or until onion is limp. Remove from heat. Stir in spinach. Add cheese, egg and salt mix well. Cover and chill if desired.Mound one-fourth of the spinach mixture onto each tomato half. Place in an 8 x 8 x 2-inch baking pan. Cover and bake in a preheated 375° oven for 30 to 35 minutes or until tomatoes are heated through.To serve, sprinkle with cheese.
Nutrition Facts : Nutritional Facts Serves
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