Spinach-Topped Tomatoes

Name: Spinach-Topped Tomatoes
Ingredients: 10 oz. pkg. frozen chopped spinach; 2 chicken bouillon cubes; Dash of salt; 3 large tomatoes, halved; 1 c. soft bread crumbs; 1/2 c. Parmesan cheese, grated; 1/2 c. onion, chopped; 1/2 c. butter, melted; 1 egg, beaten; 1 garlic clove, minced; 1/4 tsp. pepper; 1/8 tsp. cayenne pepper; Shredded Parmesan cheese, optional

13 ingredients

8 steps

Ingredients

10 oz. pkg. frozen chopped spinach
2 chicken bouillon cubes
Dash of salt
3 large tomatoes, halved
1 c. soft bread crumbs
1/2 c. Parmesan cheese, grated
1/2 c. onion, chopped
1/2 c. butter, melted
1 egg, beaten
1 garlic clove, minced
1/4 tsp. pepper
1/8 tsp. cayenne pepper
Shredded Parmesan cheese, optional

Directions

1

In sauce pan, cook spinach according to package directions with bouillon; drain well.
2

Cool slightly; press out excess liquid. Lightly salt tomato halves and place with cut side down on a paper towel for 15 minutes to absorb excess moisture.
3

In small bowl, combine spinach, bread crumbs, Parmesan cheese, onion, butter, egg, garlic, pepper and cayenne pepper. Mix well.
4

Place tomato halves, cut side up in shallow baking dish.
5

Divide the spinach mixture over tomatoes.
6

Sprinkle with shredded Parmesan cheese if desired. Bake at 350° for 15 minutes.
7

Yield:
8

6 servings.