Best 9 Spinach Tomato Spread Recipes

EASY TOMATO AND SPINACH PASTA

Steps:

• Bring a large pot of salted water to a boil over medium-high heat.
• Add oil to a large, wide pot and bring to a simmer over medium heat. Add in the crushed red pepper flakes, tomatoes, salt, and pepper, and cook until the tomatoes begin to burst and give off their juices, about 9 to 10 minutes. Use a wooden spoon to gently press the tomatoes if they're not bursting on their own.
• Add in the garlic and cook for 1 minute, or until fragrant. Stir in the wine and bring to a boil, then reduce the heat to a simmer and cook for 5 minutes. Finally, stir in the spinach and cook until slightly wilted.
• In the meantime, add the penne into the boiling water and cook for 9 to 10 minutes, or until al dente.
• Drain the pasta, reserving a 1/2 cup of the pasta water.
• Toss the pasta immediately into the pot with the sauce and stir well to combine. Add in some of the reserved cooking water, if needed. Taste and add additional salt and pepper, if needed.
• Remove from heat and divide among serving bowls. Top with cheese and serve at once!

SPINACH WITH A TWIST

Steps:

• Heat the olive oil in a skillet over medium high heat, and saute the onion until tender. Stir in the tomatoes and spinach, and continue cooking until the spinach is wilted. Season with salt and pepper. Stir in the Roquefort cheese, and allow to melt slightly before serving.

SPINACH-TOPPED TOMATOES

Steps:

• In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid. , Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture. , Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper. , Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through.

SPINACH AND TOMATO STRATA

Steps:

• In a skillet, cook spinach and garlic in oil until liquid evaporates. Cool. , Spread one can of tomatoes on the bottom of a greased 13-in. x 9-in. baking dish. Arrange one layer of bread slices over tomatoes. Arrange Swiss cheese slices over bread. Layer spinach, onions and Feta cheese over Swiss cheese. , Top with the second can of tomatoes and another layer of bread slices. Combine eggs, milk, salt and pepper; pour over bread. Cover and refrigerate 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 1 hour. Sprinkle with Parmesan cheese and bake 10 minutes longer or until a knife inserted near the center comes out clean. Let stand 5 minuets before serving.

CREAMED SPINACH STUFFED TOMATOES

Steps:

• Place the cream in a small pot and reduce by half by gently simmering 20 minutes.
• Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.
• Preheat broiler.
• Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.

PASTA WITH TOMATOES AND SPINACH.

Steps:

• Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook until al dente according to the package directions. Reserve about ½ cup of cooking water, and drain the pasta.
• While you're waiting for the water to boil, heat the olive oil in a large skillet over medium-low heat. Add the garlic and sauté until fragrant (about 45-60 seconds).
• Add the tomatoes, basil, salt and a freshly cracked pepper. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. Keep the heat to medium-low, stir and make sure the garlic doesn't burn.
• Once the tomatoes begin to break down add the spinach, a large handful at a time, and stir it into the tomatoes until the spinach is wilted but still bright green (it should take max a couple of minutes).
• At this point the tomatoes have created a sauce-like mixture on the bottom of the pan. Taste and adjust the seasoning if needed.
• Add the cooked and drained pasta to the pan, the parmesan cheese and a touch of pasta cooking water. Toss until the pasta is coated in the sticky sauce and everything is combined (you don't need all the reserved cooking water, but use just as much as needed to make everything nice and moist).
• Serve with some grated parmesan cheese, seme freshly cracked black pepper, and a drizzle of extra virgin olive oil if you wish.

SAUTEED SPINACH AND TOMATOES

Steps:

• In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
• Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

PARTY SPINACH SPREAD

Steps:

• Thaw spinach and drain thoroughly, squeezing out extra liquid. Wash parsley; pat dry on paper toweling. In food processor, chop parsley using steel blade. Add spinach and remaining ingredients; pulse until combined. Store in airtight container in refrigerator. Serve with thin wheat crackers, buttery crackers or celery and cheese sticks.

ARTICHOKE, SPINACH & SUN-DRIED TOMATO DIP

Steps:

• Preheat oven to 350 degrees.
• Grease a 2 quart baking dish with cooking spray.
• In large bowl combine cream cheese, mayonnaise, shallots & garlic.
• Stir in artichoke hearts, spinach, tomatoes & cheese. *At this point you can wrap the baking dish in saran wrap and refrigerate overnight, or wrap in 2 layers of aluminum foil and freeze for 2 months (maybe even more). When ready to serve, remove from fridge or freezer and thaw (if needed) on counter before baking as directed.
• Bake uncovered for 25-30 minutes, or until the cheese that sticks out the top of the mixture begins to brown slightly.
• Serve with fresh vegetables or baked tortilla chips for dipping.