Spinach-Topped Tomatoes

Name: Spinach-Topped Tomatoes
Ingredients: 1 package (10 ounces) frozen chopped spinach; 2 chicken bouillon cubes; Salt; 3 large tomatoes, halved; 1 cup soft bread crumbs; 1/2 cup grated Parmesan cheese; 1/2 cup chopped onion; 1/2 cup butter, melted; 1 large egg, lightly beaten; 1 garlic clove, minced; 1/4 teaspoon pepper; 1/8 teaspoon cayenne pepper; Shredded Parmesan cheese, optional

13 ingredients

4 steps

Ingredients

1 package (10 ounces) frozen chopped spinach
2 chicken bouillon cubes
Salt
3 large tomatoes, halved
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/2 cup butter, melted
1 large egg, lightly beaten
1 garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Shredded Parmesan cheese, optional

Directions

1

In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid.
2

Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture.
3

Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper.
4

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.