Parmesan and spinach Tomatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 71.9
- Total Fat: 1.9 g
- Cholesterol: 3.9 mg
- Sodium: 156.6 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 1.7 g
- Protein: 4.4 g
View full nutritional breakdown of Parmesan and spinach Tomatoes calories by ingredient
Introduction
Take advantage of those delicious, vine-ripe tomatoes that are at farmers' markets and vegetable stands everywhere! Take advantage of those delicious, vine-ripe tomatoes that are at farmers' markets and vegetable stands everywhere!Number of Servings: 4
Ingredients
-
2 large tomatoes (about the size of a tennis ball)
1Tb very finely chopped onion
2 cloves minced garlic
1/2 c frozen chopped spinach
several fresh basil leaves, chopped
4 Tb shredded Parmesan cheese
4 Tb fine breadcrumbs
Non stick cooking spray
Directions
First, prep the tomatoes. Cut them in half, right through the "equator", between the stem and blossom ends. Over a bowl, gently squeeze out most of the seeds and juice, keeping as much flesh as possible inside the tomato. On a plate covered with a few paper towels, invert the tomato halves to drain while you prepare the rest of the ingredients.
In a small pan, place onions and a few tablespoons of water and simmer until onions soften, about 3 minutes. Add minced garlic and simmer another 2 minutes, adding a bit more water if necessary. Add the frozen chopped spinach and simmer over medium-high heat until nearly all the liquid has evaporated. Remove from heat and stir in the chopped basil.
Heat oven to 450.
Line a baking pan or rimmed baking sheet (to catch any juicy run-off) with foil, and spray with non stick cooking spray.
Top each tomato with 1/4 of the spinach mixture, tucking into crevices. Top each with 1Tb of shredded Parmesan, and finally 1 Tb of bread crumbs. Spray the bread crumb topping with cooking spray.
Cook at 450 for 8-10 minutes. Check frequently as the tops can brown quickly!
Serving Size: serves four, a half tomato per serving
In a small pan, place onions and a few tablespoons of water and simmer until onions soften, about 3 minutes. Add minced garlic and simmer another 2 minutes, adding a bit more water if necessary. Add the frozen chopped spinach and simmer over medium-high heat until nearly all the liquid has evaporated. Remove from heat and stir in the chopped basil.
Heat oven to 450.
Line a baking pan or rimmed baking sheet (to catch any juicy run-off) with foil, and spray with non stick cooking spray.
Top each tomato with 1/4 of the spinach mixture, tucking into crevices. Top each with 1Tb of shredded Parmesan, and finally 1 Tb of bread crumbs. Spray the bread crumb topping with cooking spray.
Cook at 450 for 8-10 minutes. Check frequently as the tops can brown quickly!
Serving Size: serves four, a half tomato per serving