See more
Tomato Florentine

Tomato Florentine

Use kitchen shears to chop tomatoes right in the can.

Southern Living MARCH 2007

  • Yield: Makes 4 servings
  • Cook time:8 Minutes
  • Prep time:10 Minutes
  • Bake:25 Minutes


  • 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


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.


Go to full version of

Tomato Florentine recipe