Ms B's Spinach-topped Tomatoes

Ingredients

• Servings: 6
• 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
• 1/3 cup freshly grated parmesan cheese
• 1 cup cornbread stuffing mix
• 1/2 cup butter, melted
• 1 egg, beaten
• 1/3 cup chopped onion
• 1 clove garlic, minced
• 1/4 teaspoon ground black pepper
• 2 tablespoons freshly grated parmesan cheese, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• 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.