Baked Spinach Topped Tomatoes Recipe

You will thank me for this Baked Spinach Topped Tomatoes. My friend really liked this Baked Spinach Topped Tomatoes recipe. You will savor it!


MethodMain Ingredient


 Tomatoes4 Large
 Butter/Margarine4 Tablespoon
 Onion1 Medium, minced
 Frozen chopped spinach20 Ounce, thawed and drained (2 Packages, 10 Ounce Each)
 Dried bread crumbs1 Cup (16 tbs)
 Salt1 1⁄2 Teaspoon
 Eggs2 , beaten

Nutrition Facts

Serving size: Complete recipe

Calories 1115 Calories from Fat 573

% Daily Value*

Total Fat 65 g100.2%

Saturated Fat 35.2 g175.8%

Trans Fat 0 g

Cholesterol 552 mg

Sodium 3912.1 mg163%

Total Carbohydrates 105 g35.1%

Dietary Fiber 27 g107.9%

Sugars 34.2 g

Protein 45 g89.3%

Vitamin A 1224.3% Vitamin C 445%

Calcium 84.2% Iron 122.5%

*Based on a 2000 Calorie diet


1. Cut each tomato horizontally in half. With spoon, scoop out about 1 tablespoonful pulp from each tomato half.
2. Place tomato halves, cut side up, in 13" by 9" baking dish. Set aside.
3. In 10-inch skillet over medium heat, in hot butter or margarine, cook onion until tender. Remove skillet from heat; stir in spinach, bread crumbs, salt, and eggs.
4. Preheat oven to 350°F. Mound a scant 1/2 cup spinach mixture onto each tomato half. Bake 30 minutes or until heated through.