Tomato Florentine

Use kitchen shears to chop tomatoes right in the can.

Yield: Makes 4 servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Bake: 25 Minutes


Ingredients

  • 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

Preparation

  1. 1. Drain spinach well, pressing between paper towels.
  2. 2. Combine Parmesan cheese, 1 Tbsp. olive oil, and 2 Tbsp. breadcrumbs in a small bowl.
  3. 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. 4. Place tomatoes in a 9-inch square baking dish. Spoon spinach mixture evenly over tomatoes; sprinkle with breadcrumb mixture.
  5. 5. Bake at 400° for 25 minutes or until golden brown. Serve immediately.
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