Ingredients for Baked Spinach Topped Tomatoes
- 1/2 cup chopped onion
- Garlic Clove
- 2 tablespoons butter
- Fresh Spinach
- Dry Breadcrumbs
- 1 large egg, lightly beaten
- 1/4 teaspoon salt
- 4 large tomatoes
How to Make Baked Spinach Topped Tomatoes
- Preheat oven to 350°F (175°C).
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1/2 cup chopped onion and 2 cloves minced garlic. Cook until softened, about 5 minutes.
- Add 10 ounces (280g) fresh spinach and cook until wilted, about 3-5 minutes, stirring occasionally.
- Remove from heat and stir in 1/2 cup breadcrumbs, 1 large egg, lightly beaten, and 1/4 teaspoon salt.
- Cut 4 large tomatoes in half horizontally and remove seeds.
- Place tomato halves, cut-side up, in a 13x9 inch baking dish.
- Mound about 1/2 cup of the spinach mixture onto each tomato half.
- Bake for 20-25 minutes, or until the tomatoes are heated through and the topping is lightly browned.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
17g
Fat
21g
Carbs
6g
