ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tomato Florentine

Prep time 10 mins
Cook time 8 mins
Bake time 25 mins
Yield Makes 4 servings
Use kitchen shears to chop tomatoes right in the can.


  • 1 (10-oz.) package frozen chopped spinach, thawed
  • 1/4 cup (1 oz.) grated Parmesan cheese
  • 2 tablespoons olive oil, divided
  • 2 tablespoons Japanese breadcrumbs (panko) or dry breadcrumbs
  • 1 medium onion, chopped
  • 4 garlic cloves, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 2 (28-oz.) can whole tomatoes, drained and coarsely chopped

How to Make It

  1. Drain spinach well, pressing between paper towels.

  2. Combine Parmesan cheese, 1 Tbsp. olive oil, and 2 Tbsp. breadcrumbs in a small bowl.

  3. Cook onion in remaining 1 Tbsp. hot oil in a medium skillet over medium heat 5 minutes or until tender. Add garlic, and cook 1 more minute. Stir in spinach, and cook 2 minutes or until thoroughly heated. Remove from heat, and stir in salt, pepper, and nutmeg.

  4. Place tomatoes in a 9-inch square baking dish. Spoon spinach mixture evenly over tomatoes; sprinkle with breadcrumb mixture.

  5. Bake at 400° for 25 minutes or until golden brown. Serve immediately.