Baked Spinach Topped Tomatoes Food

SPINACH-TOPPED TOMATOES

Steps:

• In a large 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 the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper. , Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through.

MS B'S SPINACH-TOPPED TOMATOES

Steps:

• Sprinkle the cut sides of the tomato halves with salt, and place cut sides down on paper towels for 15 minutes to drain.
• Place frozen spinach, water, and chicken bouillon granules in a saucepan over medium heat; bring to a boil, cover, reduce heat, and simmer until spinach is tender, 8 to 12 minutes. Drain the spinach well.
• Preheat oven to 350 degrees F (175 degrees C). Place tomatoes, cut sides up, into a 9x12-inch baking dish.
• Mix together the spinach, 1/3 cup of Parmesan cheese, cornbread stuffing mix, melted butter, egg, onion, garlic, and black pepper in a bowl until thoroughly combined. Mound the mixture on the cut tomato halves.
• Bake in the preheated oven until cooked through and hot, about 15 minutes. Sprinkle each tomato with about 1 teaspoon of Parmesan cheese, return to oven, and bake until the topping has browned, about 5 more minutes. Serve immediately.

BAKED HADDOCK WITH SPINACH AND TOMATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
• Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
• Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
• Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
• While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.

SPINACH-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain., Meanwhile, melt 2 tablespoons of butter in a skillet. Add spinach; cook and stir 7 minutes. In a bowl, combine bread crumbs and Italian seasoning. Set aside 1/4 cup for topping. Add spinach and cheese to remaining crumb mixture. Sprinkle tomato shells with garlic salt and pepper; stuff with spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Melt remaining butter; toss with reserved crumbs. Sprinkle over tomatoes. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned.

BAKED SPINACH-TOPPED TOMATOES

Steps:

• Preheat oven to 350°F.
• In a large skillet over medium heat, cook onion and garlic in butter until tender; about 5 minutes.
• Add spinach and cook a few minutes, until tender, stirring occasionally.
• Remove from heat and stir in crumbs, eggs and salt.
• Set aside.
• Place tomato halves, cut side up in a 13x9 baking dish (if necessary, cut a thin slice from bottom of each tomato so it stands upright).
• Mound a scant 1/2 cup of the spinach mixture onto each half.
• Bake for 20-25 minutes or until heated through.

BAKED SPINACH STUFFED TOMATOES

Steps:

• Slice off the top of each tomatoe, gently spoon out the seeds& pulp, Cut skin around the middle to prevent splitting when baked.
• Salt inside each tomatoe and invert them on a paper towelto drain for 30 minutes.
• Wash spinach and with just the water clinging to the leaves cook until just wilted, 5 minutes.
• Drain and squeeze out as much moisture as possible.
• Chop finely and set aside.
• In a large skillet over medium heat melt butter and saute onions, mushrooms and garlic until softened.
• Increas heat and add spinach, cook until moisture evaporates, Mix into the spinach mixture cream cheese half the pine nuts, parsley, tarragon lemon juice, Salt& Pepper.
• Pat tomatoe cavities dry, set upright ina shallow greased baking dish.
• Stuff tomatoes with the spinach mixture.
• Top with remaining pine nuts.
• Brush tops with the melted butter.
• Cover with foil and bake 350F degrees oven for 30 minutes.

BAKED COD WITH TOMATOES & SPINACH

Steps:

• Heat oven to 375°F.
• Place fish in 13x9-inch baking dish sprayed with cooking spray.
• Combine remaining ingredients; spoon over fish.
• Bake 20 to 25 min. or until fish flakes easily with fork.