Best 3 Spinach Topped Tomatoes Recipes

Welcome to a delightful journey into the world of flavors with our Spinach-Topped Tomatoes! This tantalizing dish is a symphony of textures and tastes, featuring juicy tomatoes, succulent spinach, and a medley of herbs and spices. Whether you're a seasoned chef or a novice in the kitchen, this recipe is a breeze to prepare and promises to impress your taste buds.

Our collection includes three variations of this classic dish, each offering a unique twist on the original. The first recipe introduces a vibrant Spinach-Topped Tomato Salad, where fresh tomatoes are paired with sautéed spinach, tangy feta cheese, and a zesty lemon-herb dressing. The second recipe takes on a Mediterranean flair with our Spinach-Stuffed Tomatoes, where juicy tomatoes are stuffed with a savory blend of spinach, rice, herbs, and spices, baked to perfection. Last but not least, our Sun-Dried Tomato and Spinach Pasta combines the richness of sun-dried tomatoes with the delicate flavor of spinach, tossed in a creamy Alfredo sauce and served over pasta.

Get ready to embark on a culinary adventure with our Spinach-Topped Tomatoes! With three delectable variations to choose from, there's something for every palate to savor. So gather your ingredients, put on your apron, and let's create a feast that will leave you craving for more.

Let's cook with our recipes!

SPINACH-TOPPED TOMATOES

Spinach-Topped Tomatoes image

This colorful side dish is classic for a reason! It provides a perfect taste of summer when garden-fresh tomatoes are in season, but we enjoy it year-round. My daughter especially loves this dish. -Ila Mae Alderman, Galax, Virginia

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 package (10 ounces) frozen chopped spinach
2 chicken bouillon cubes
Salt
3 large tomatoes, halved
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/2 cup butter, melted
1 large egg, lightly beaten
1 garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Shredded Parmesan cheese, optional

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.

Nutrition Facts : Calories 236 calories, Fat 19g fat (11g saturated fat), Cholesterol 78mg cholesterol, Sodium 649mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

MS B'S SPINACH-TOPPED TOMATOES

Ms B's Spinach-Topped Tomatoes image

Very colorful. This recipe card has a 'smiley face' on it that my mom drew. She only drew them on her finest recipes!

Provided by Claire Brandau

Categories Side Dish Vegetables Tomatoes

Time 1h15m

Yield 6

Number Of Ingredients 13

Ingredients

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

Steps:

Sprinkle the cut sides of the tomato halves with salt, and place cut sides down on paper towels for 15 minutes to drain.
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.
Preheat oven to 350 degrees F (175 degrees C). Place tomatoes, cut sides up, into a 9x12-inch baking dish.
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.
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.

Nutrition Facts : Calories 295.6 calories, Carbohydrate 24.3 g, Cholesterol 76.3 mg, Fat 19.1 g, Fiber 3.7 g, Protein 9.1 g, SaturatedFat 11.3 g, Sodium 1214.3 mg, Sugar 4 g

CRUMB-TOPPED SPINACH-STUFFED TOMATOES

Crumb-Topped Spinach-Stuffed Tomatoes image

Golden brown crumbs add a pretty look to baked tomatoes. When your gang cuts into them, they will be delighted to find a savory spinach filling. They look special, but are very easy to make, and are always a hit a my house. -Debbie Andrew, Abingdon, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 9

Ingredients

8 medium tomatoes
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups sour cream
1 cup (4 ounces) finely shredded cheddar cheese
4 green onions, chopped
1/2 teaspoon salt
3 tablespoons grated Parmesan cheese
3 tablespoons dry bread crumbs
4 teaspoons butter

Steps:

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; invert onto paper towels to drain., In a small bowl, combine the spinach, sour cream, cheddar cheese, onions and salt. Spoon about 1/2 cup into each tomato., Place in a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese and bread crumbs; top each with 1/2 teaspoon butter. , Bake, uncovered, at 350° until heated through, 40-45 minutes.

Nutrition Facts : Calories 221 calories, Fat 15g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 369mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein.

Tips:

Choose ripe, firm tomatoes: This ensures that they hold their shape and don't get mushy when baked.
Slice the tomatoes evenly: This helps them cook evenly and prevents some slices from being overdone while others are still raw.
Use fresh spinach: Fresh spinach has a more vibrant flavor and color than frozen spinach. If you're using frozen spinach, thaw it and squeeze out any excess water before using.
Season the spinach mixture generously: This helps to enhance the flavor of the spinach and tomatoes.
Top the tomatoes with cheese: This adds a delicious cheesy layer to the dish. You can use any type of cheese you like, but a good melting cheese like mozzarella or cheddar is a good choice.
Bake the tomatoes until they are tender: The cooking time will vary depending on the size of the tomatoes, but they should be tender when pierced with a fork.

Conclusion:

Spinach-topped tomatoes are a delicious and easy-to-make side dish or appetizer. They are perfect for a summer party or potluck, and they can also be enjoyed as a light lunch or dinner. With just a few simple ingredients, you can create a dish that is both flavorful and visually appealing. So next time you're looking for a quick and easy recipe, give spinach-topped tomatoes a try!