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Ms B's Spinach-Topped Tomatoes
Ms B's Spinach-Topped Tomatoes
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Family heirloom: Juicy tomatoes topped with cheesy cornbread, spinach. Vibrant colors for a delightful dish.
Ingredients:
  • 3 large tomatoes, cut in half crosswise
  • 1 teaspoon salt
  • 1 (10 ounce) package frozen chopped spinach
  • 0.33333334326744 cup freshly grated Parmesan cheese
  • 1 cup cornbread stuffing mix
  • 0.5 cup butter, melted
  • 1 egg, beaten
  • 0.33333334326744 cup chopped onion
  • 1 clove garlic, minced
  • 0.25 teaspoon ground black pepper
  • 2 tablespoons freshly grated Parmesan cheese, or as needed
Instructions:
  • Season the cut sides of the tomato halves with salt and let them rest cut side down on paper towels for 15 minutes to release excess moisture.
  • In a saucepan over medium heat, combine frozen spinach, water, and chicken bouillon granules. Bring to a boil, cover, and simmer for 8 to 12 minutes until spinach is tender. Drain well before using.
  • Preheat the oven to 350 degrees F (175 degrees C) and arrange the tomatoes, cut sides up, in a 9x12-inch baking dish.
  • Combine the spinach, 1/3 cup of Parmesan cheese, cornbread stuffing mix, melted butter, egg, onion, garlic, and black pepper in a bowl, ensuring everything is fully mixed. Spoon the mixture onto the halved tomatoes.
  • Bake in the preheated oven for around 15 minutes until cooked through and hot. Sprinkle each tomato with roughly 1 teaspoon of Parmesan cheese, then bake for an additional 5 minutes until the topping is nicely browned. Serve immediately.

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