** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This is a pretty good and simple recipe. I really enjoyed this recipe. It has an excellent flavor when mixed with spinach. This is a great way to use tomatoes. Very tasty!! I will make it again for sure.
1. Wash spinach well; trim, drain and cook in water clinging to it.
2. Cook frozen spinach only until thawed and heated through.
3. Drain and chop in processor or blender with 1/3 cup of the Parmesan, mayonnaise and onion.
4. Season with salt and pepper.
5. Halve large tomatoes or leave medium tomatoes whole.
6. Scoop out seeds and some of the pulp.
7. Sprinkle with a little salt and drain upside down for 5 minutes or more.
8. Preheat oven to 400 degrees.
9. Pile spinach into tomatoes; sprinkle with remaining Parmesan and place in oven proof dish.
10. Top each with dot of butter and bake for 10 to 15 minutes until bubbling hot.
Comments on Baked Tomatoes Stuffed With Spinach Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is very low-sodium with 108.5mg per serving and low-cholesterol with 10mg per serving
This recipe is high in Vitamin A with 45% of your daily recommended intake per serving. This recipe is high in Vitamin C with 44% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, MSG, Cheese, Onion allergies.
Meal Type: 
Prep Time: 
Cooking Time: 
Cook Method:
Difficulty: 
Cuisine: 
Print this Recipe
