Spinach-Topped Tomatoes - cooking recipe
Ingredients
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1 (10 oz.) pkg. frozen, chopped spinach
2 chicken bouillon cubes
3 large tomatoes, halved
1 c. soft bread crumbs
1/2 c. chopped onion
1 egg, beaten
1/4 tsp. pepper
shredded Parmesan cheese (optional)
1/2 c. Parmesan cheese
1/2 c. butter, melted
1 garlic clove, minced
Preparation
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In 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 paper towel for 15 minutes to absorb excess moisture.
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