Spinach-topped tomatoes

Yield: 1 servings

Measure Ingredient
1 pack Spinach -- 10 oz. frozen
Choppe
2 eaches Chicken bouillon cubes
Salt
3 larges Tomatoes -- halved
1 cup Soft bread crumbs
½ cup Parmesan cheese -- grated
½ cup Chopped onion
½ cup Butter or margarine --
Melted
1 each Egg -- beaten
1 each Garlic clove -- minced
¼ teaspoon Pepper
⅛ teaspoon Cayenne pepper
Shredded Parmesan cheese
Optional

In a 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 spinach with bread crumbs, Parmesan cheese, onion, butter, egg, garlic, pepper and cayenne pepper. Mix well. Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded Parmesan cheese if desired. Bake at 350 deg. for about 15 minutes or until heated through. Yield: 6 servings

Recipe By : Taste of Home

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