Ms Bs Spinach-Topped Tomatoes

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

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.

Per Serving: 296 calories; protein 9.1g; carbohydrates 24.3g; fat 19.1g; cholesterol 76.3mg; sodium 1214.3mg.