Best 3 Tomatoes Rockefeller Recipes
Indulge in a culinary symphony of flavors with Tomatoes Rockefeller, a classic dish that elevates simple tomatoes to an extraordinary delicacy. This culinary masterpiece features juicy, ripe tomatoes delicately topped with a luscious mixture of spinach, Parmesan cheese, and buttery Ritz crackers. Baked to perfection, the tomatoes burst with a symphony of textures and flavors, leaving you craving more.
But the culinary journey doesn't end there. This article showcases a versatile collection of Tomatoes Rockefeller recipes, each offering a unique twist on this timeless dish. From the classic recipe that embodies the essence of this culinary masterpiece to variations that incorporate sun-dried tomatoes, crab meat, and even a vegetarian-friendly option, there's a recipe for every palate and preference. Delve into the depths of culinary creativity and embark on a voyage of taste sensations with Tomatoes Rockefeller.
TOMATOES ROCKEFELLER
This side dish from Linda Roberson of Collierville, Tenessee goes great with a variety of meats, especially beef. "The topping freezes well and may be spread thinner to cover more tomato slices, if needed," she adds. -
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 11 ingredients. Cook spinach according to package directions; stir into egg mixture., Cut each tomato into six slices; arrange in a single layer in a 13-in. x 9-in. baking dish coated with cooking spray. Mound 2 tablespoons of spinach mixture on each slice. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 190 calories, Fat 8g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 595mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
TOMATOES ROCKEFELLER
This recipe is from the Cookbook, "The Encyclopedia of Creative Cooking" Published by Weathervane Books in 1980. Edited by Charlotte Turgeon. This is one of those HUGE Cookbooks, with 2000 recipes and 800 photos. Because I don't really like vegetables very much, I stumbled upon this recipe while looking for a use for tomatoes, which I do like. I love this, and have been making it over and over. I hope you try it and like it too. BTW, I use Panko for the breadcrumbs.
Provided by personalchef
Categories Low Protein
Time 25m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Place tomato in shallow baking dish, cut side up.
- Mix rest of ingredients except crumbs. Divide and spread evenly over tomato halves.
- Top with Bread Crumbs. (I use Panko).
- Bake in preheated 375 oven 15 minutes or until crumbs are toasted and tomato is heated.
TOMATOES ROCKEFELLER
Steps:
- Cook spinach; add remaining ingredients. Slice tomatoes to make 12 thick slices; arrange in a buttered baking dish. Mound spinach mixture on tomato slices. Sprinkle lightly with more parmesan cheese. Bake 350° 15 to 25 minutes. Spinach mixture may be made will in advance, and it freezes well.
Tips:
- Select ripe and flavorful tomatoes. Look for tomatoes that are evenly colored and free of blemishes. The tomatoes should be firm, but not too hard.
- Use fresh herbs and spices. Fresh herbs and spices will add a lot of flavor to the tomatoes Rockefeller. Some good options include parsley, basil, oregano, thyme, and garlic.
- Don't overcook the tomatoes. The tomatoes should be cooked until they are just tender, but not mushy. Overcooking will make the tomatoes lose their flavor and texture.
- Serve the tomatoes Rockefeller immediately. The tomatoes Rockefeller are best served hot, right out of the oven. You can garnish them with fresh herbs or a squeeze of lemon juice.
Conclusion:
Tomatoes Rockefeller is a delicious and impressive dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make tomatoes Rockefeller that will wow your guests.
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