Ms B's Spinach-Topped Tomatoes

Fresh tomatoes, baked under a savory cornbread and cheese topping with spinach, is an old family recipe that earned a smiley face on the recipe card. Bright red tomatoes with the green spinach and golden cornbread make the dish a colorful addition to your table.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 296 Calories

Ingredients

• 1 egg, beaten
• 1 teaspoon salt
• ½ cup butter, melted
• 1 cup water
• 1 clove garlic, minced
• ¼ teaspoon ground black pepper
• ⅓ cup chopped onion
• 1 (10 ounce) package frozen chopped spinach
• 2 teaspoons chicken bouillon granules
• ⅓ cup freshly grated Parmesan cheese
• 3 large tomatoes, cut in half crosswise
• 1 cup cornbread stuffing mix
• 2 tablespoons freshly grated Parmesan cheese, or as needed

Recipe Instructions

Step 1

Sprinkle the cut sides of the tomato halves with salt, and place cut sides down on paper towels for 15 minutes to drain.

Step 2

Place frozen spinach, water, and chicken bouillon granules in a saucepan over medium heat; bring to a boil, cover, reduce heat, and simmer until spinach is tender, 8 to 12 minutes. Drain the spinach well.

Step 3

Preheat oven to 350 degrees F (175 degrees C). Place tomatoes, cut sides up, into a 9x12-inch baking dish.

Step 4

Mix together the spinach, 1/3 cup of Parmesan cheese, cornbread stuffing mix, melted butter, egg, onion, garlic, and black pepper in a bowl until thoroughly combined. Mound the mixture on the cut tomato halves.

Step 5

Bake in the preheated oven until cooked through and hot, about 15 minutes. Sprinkle each tomato with about 1 teaspoon of Parmesan cheese, return to oven, and bake until the topping has browned, about 5 more minutes. Serve immediately.