Tomatoes Stuffed With Spinach Rockefeller

Oxmoor House
12 servings


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4 (10-ounce) packages frozen chopped spinach
12 large firm tomatoes
1 cup finely chopped onion
1/2 cup butter or margarine
1 cup seasoned fine dry breadcrumbs
4 eggs, beaten
2 teaspoons salt
1 teaspoon dried whole thyme
1/4 cup plus 2 tablespoons grated Parmesan cheese


Cook spinach according to package directions. Drain and set aside.

Remove stems from tomatoes, and cut a 1/4-inch slice from the top of each. Scoop out pulp, leaving shells intact. Reserve pulp for use in another recipe. Invert tomato shells on paper towels to drain; set aside.

Sauté onion in butter in a medium saucepan over low heat until tender. Add spinach, breadcrumbs, eggs, salt, and thyme; stir well. Spoon mixture into prepared tomato shells. Sprinkle cheese over top of tomatoes. Place tomatoes in two lightly greased baking dishes. Bake at 350° for 20 minutes or until browned. Serve immediately.

Created date

February 2010