Tomatoes Rockefeller offers a glorious, simple and flavor-rich side dish or vegetarian main course. For non-vegetarians, these are perfect with fish, or meats.
Author: Beverly Lynn Bennett
Recipe type: Side Dish
- 1/2 Cup onion (diced)
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- 4 Cups spinach (triple washed, stemmed, and roughly chopped)
- 1/4 Cup freshly-chopped basil
- 2 Tablespoons freshly-chopped parsley
- 1/4 teaspoon sea salt
- 1/4 teaspoon paprika
- 1/8 teaspoon freshly-ground black pepper
- 1/8 teaspoon ground nutmeg
- 3 large tomatoes
- 2 Tablespoons breadcrumbs
- In a non-stick skillet, saute the onion in the olive oil for 3 minutes to soften. Add the garlic and saute an additional 1 minute. Add the spinach, fresh herbs, salt, paprika, pepper, and nutmeg, and saute an additional 1 to 2 minutes or until spinach wilts. Remove the skillet from the heat.
- Carefully remove the stems from the tomatoes, then cut them in half crosswise, and gently remove the seeds while keeping the tomatoes halves intact.
- Place the tomato halves, cut-side up, in a casserole dish. Divide the spinach mixture evenly among the tomato halves and then sprinkle the breadcrumbs over the top.
- Bake at 375 degrees for 15 to 18 minutes or until the breadcrumbs are lightly browned.
Calories: 45 Fat: 3g Sodium: 100mg Fiber: 2g Protein: 1g Cholesterol: 0mg