Spinach-topped tomatoes

1 servings

Ingredients

QuantityIngredient
1packSpinach -- 10 oz. frozen
Choppe
2eachesChicken bouillon cubes
Salt
3largesTomatoes -- halved
1cupSoft bread crumbs
½cupParmesan cheese -- grated
½cupChopped onion
½cupButter or margarine --
Melted
1eachEgg -- beaten
1eachGarlic clove -- minced
¼teaspoonPepper
teaspoonCayenne pepper
Shredded Parmesan cheese
Optional

Directions

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