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
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
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.
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.
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
SPINACH STUFFED TOMATOES
I don't know where I got this recipe. It has been in my files for awhile now. I haven't tried it yet, but it sounds like a great, easy vegetarian dinner. Serve with rice or cous cous.
Provided by dicentra
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425. Lightly grease a baking dish.
- Cut the top ¼ inch off of the tomatoes. Scoop out the pulp and seeds. Discard the seeds and reserve the pulp. Chop the pulp.
- Combine with cheeses, bread crumbs and spinach.
- Stuff the tomatoes and place in the baking dish.
- Cover loosely with foil and bake until the tomatoes are soft and the filling is set (about 30 minutes).
- Remove foil and bake for 5 more minutes, allowing the tops to brown.
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.
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
SPINACH AND TOMATOES
A taste match made in heaven -- and easy on the budget as well. Easy to double or halve according to your family size. Sometimes we put it over pasta or rice, sometimes we put it in a bowl to dip our bread. Adding some cooked chicken or Italian sausage turns it into a full meal. You could even use it as pizza topping.
Provided by 3KillerBs
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 95.2, Fat 1.5, SaturatedFat 0.1, Sodium 150.1, Carbohydrate 16.7, Fiber 8.2, Sugar 7.2, Protein 8.8
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
SPINACH-STUFFED TOMATOES
I refused to try spinach for many years. Then one day I found this interesting recipe and decided to give it a whirl. It convinced my taste buds that spinach can be delicious!-Wendy Furie, Frederick, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain., Meanwhile, melt 2 tablespoons of butter in a skillet. Add spinach; cook and stir 7 minutes. In a bowl, combine bread crumbs and Italian seasoning. Set aside 1/4 cup for topping. Add spinach and cheese to remaining crumb mixture. Sprinkle tomato shells with garlic salt and pepper; stuff with spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Melt remaining butter; toss with reserved crumbs. Sprinkle over tomatoes. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned.
Nutrition Facts :
INDIAN SPINACH WITH TOMATOES
Indian spices and vibrant colors combine to make a delicious spinach dish. Vegetarian friendly.
Provided by Shana McCoy
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Wash spinach; shake dry and stem. Slice into 1-inch strips.
- Heat ghee in a large saucepan over medium-low heat. Add onions and garlic and cook until golden and soft, 5 to 7 minutes. Reduce heat to low.
- Add ginger paste and toss gently to incorporate. Stir in chile powder, turmeric, garam masala, coriander seeds, peppers, salt, coriander, and cumin. Cook until fragrant, about 1 minute.
- Add spinach and coat well; add tomatoes with 1/2 of their juice. Bring mixture to a rapid boil. Reduce heat and simmer until the spinach and tomatoes have cooked down, 5 to 10 minutes.
Nutrition Facts : Calories 467.6 calories, Carbohydrate 25.5 g, Cholesterol 98.4 mg, Fat 40.3 g, Fiber 9.2 g, Protein 9.2 g, SaturatedFat 24.2 g, Sodium 1201.6 mg, Sugar 6.5 g
SPINACH TOMATO SPREAD
"Everyone at our get-togethers raves about this festive-looking zippy dip," writes Eleonora Marinelli of Hagerstown, Maryland.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 cups (4 dozen pita triangles).
Number Of Ingredients 13
Steps:
- In a small bowl, beat the cream cheese, milk, salt and cayenne until smooth. Stir in the tomatoes, spinach and onion. Spoon into an ungreased microwave-safe 9-in. pie plate. , Microwave, uncovered, on high for 5 minutes or until heated through, stirring once., Meanwhile, combine butter and oil; brush over both sides of pitas. Cut each pita into eight wedges; place on ungreased baking sheets. Combine cumin and lemon-pepper; sprinkle over both sides of wedges. , Broil 4 in. from the heat for 2-3 minutes on each side or until lightly browned. Serve with spread.
Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 127mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
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