Tomatoes Florentine Recipe


Difficulty LevelVery EasyHealth IndexHealthy++
VegetarianMain Ingredient


 Tomatoes6 Medium
 Corn oil margarine2 Tablespoon
 Onion1 Small, finely chopped
 Garlic1 Clove (5 gm), minced
 Frozen spinach10 Ounce, thawed, drained and chopped (1 Package)
 1% low fat milk1⁄3 Cup (5.33 tbs)
 Salt To Taste
 Freshly ground pepper To Taste
 Fine dry bread crumbs2 Tablespoon
 Fresh parsley2 Tablespoon, chopped
 Parmesan cheese2 Tablespoon, freshly grated

Nutrition Facts

Serving size: Complete recipe

Calories 764 Calories from Fat 327

% Daily Value*

Total Fat 37 g56.7%

Saturated Fat 10.4 g52.1%

Trans Fat 5.3 g

Cholesterol 24.2 mg

Sodium 1591.4 mg66.3%

Total Carbohydrates 83 g27.7%

Dietary Fiber 21.9 g87.5%

Sugars 32.8 g

Protein 37 g73.4%

Vitamin A 864.9% Vitamin C 266.8%

Calcium 102.2% Iron 64.2%

*Based on a 2000 Calorie diet


Preheat oven to 400 degrees.
Slice tops off tomatoes.
Scoop out half the pulp and reserve for sauce or soup.
In a skillet over medium heat melt margarine.
Add onion and garlic.
Saute until tender.
Add spinach, milk, salt and pepper; mix well.
Into tomato shells spoon spinach mixture.
In an ovenproof serving dish or on a baking sheet place tomatoes.
In a small bowl combine bread crumbs, parsley and cheese; mix well.
Sprinkle over tomatoes.
Bake for 20 minutes or until heated through.