Guest guest Posted April 6, 2009 Report Share Posted April 6, 2009 Spinach-Topped Tomatoes 1 package (10oz) frozen chopped spinach 2 vegetable bouillon cubes salt 3 large tomatoes. halved 1 cup bread crumbs 1/2 cup grated Parmesan cheese 1/2 cup chopped onion 1/2 cup butter, melted 1 egg, beaten 1 garlic clove. minced 1/4 tsp pepper 1/8 tsp cayene pepper additional shredded Parmesan cheese, optional. In a saucepan, cook spinach according to the package directions, but with the bouillon cubes added to the water. Drain well. Cool slightly; press out the excess liquid. Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb the excess moisture. Meanwhile, in a small bowl, combine the spinach with the bread crumbs, Parmesan cheese, onion, butter, egg, garlic, and cayenne pepper. Mix well. Place the tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over the tomatoes. Spinkle with additional shredded cheese if desired. Bake at 350 for 15 minutes or unitl heated through. Yield: 6 servings ~ PT ~ The good life starts only when you stop wanting a better one. ~ Lawerence J. Peter (1919-1990) Quote Link to comment Share on other sites More sharing options...
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