Tomatoes Rockefeller Recipes
TOMATOES ROCKEFELLER
This recipe is from the Cookbook, "The Encyclopedia of Creative Cooking" Published by Weathervane Books in 1980. Edited by Charlotte Turgeon. This is one of those HUGE Cookbooks, with 2000 recipes and 800 photos. Because I don't really like vegetables very much, I stumbled upon this recipe while looking for a use for tomatoes, which I do like. I love this, and have been making it over and over. I hope you try it and like it too. BTW, I use Panko for the breadcrumbs.
Provided by personalchef
Categories Low Protein
Time 25m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Place tomato in shallow baking dish, cut side up.
- Mix rest of ingredients except crumbs. Divide and spread evenly over tomato halves.
- Top with Bread Crumbs. (I use Panko).
- Bake in preheated 375 oven 15 minutes or until crumbs are toasted and tomato is heated.
BAKED TOMATOES ROCKEFELLER
This recipe is from "Ambrosia". Cookbook from Vicksburg, MS. Try this dish for your next dinner party.
Provided by SouthernBell2627
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cook spinach according to package directions and set aside.
- Saute all onions and garlic in olive oil.
- Remove from heat and set aside.
- To spinach, add eggs, 1 cup breadcrumbs, sauteed onions, Tabasco, Worcestershire sauce, seasonings, and cheese.
- Arrange tomato slices in a buttered baking dish.
- Scoop spinach mixture on top of each tomato slice.
- Sprinkle with remaining breadcrumbs.
- Bake at 350 degrees for 15 minutes.
Nutrition Facts : Calories 233.8, Fat 14, SaturatedFat 3.1, Cholesterol 109.6, Sodium 492.9, Carbohydrate 18.5, Fiber 2.7, Sugar 3, Protein 9.4
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