The Best Recipes: Ms B's Spinach-Topped Tomatoes

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Ms B's Spinach-Topped Tomatoes

"Very colorful. This recipe card has a 'smiley face' on it that my mom drew. She only drew them on her finest recipes!"

Ingredients :

• 3 large tomatoes, cut in half crosswise
• 1 teaspoon salt
• 1 (10 ounce) package frozen chopped spinach
• 1 cup water
• 2 teaspoons chicken bouillon granules
• 1/3 cup freshly grated Parmesan cheese
• 1 cup cornbread stuffing mix
• 1/2 cup butter, melted
• 1 egg, beaten
• 1/3 cup chopped onion
• 1 clove garlic, minced
• 1/4 teaspoon ground black pepper
• 2 tablespoons freshly grated Parmesan cheese, or as needed

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H15M

• 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.

Notes :

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