Spinach Rockefeller Tomatoes makes a very easy to make and very elegant side dish to serve with any of your favorite entrees.
Especially great when using vine-ripened tomatoes from your garden or local Farmer’s Market. In fact, the secret to this delicious Spinach Rockefeller Tomatoes is the fresh tomatoes. If you are looking for a mouth-watering recipe to feature wonderful summer tomatoes, this is the recipe!
- 2 (10-ounce) package spinach, frozen
- 3/4 cup herb-seasoned stuffing mix**
- 1/2 cup butter
- 2 small onions, finely chopped
- 1/2 cup Parmesan cheese, fresh-grated and divided
- 2 eggs, beaten
- 1 teaspoon garlic powder
- 1/8 teaspoon thyme, dried
- Tabasco sauce to taste
- 6 firm (1/2-inch thick) large or beefsteak tomato slices
- 1/4 teaspoon black pepper
- Salt to taste
Preheat oven to 375 degrees F.
Cook the spinach using package direction; drain well and then set aside.
In a large saucepan over low heat, combine the spinach, stuffing mix, butter, onions, 1/4 cup Parmesan cheese, eggs, garlic powder, thyme, and Tabasco sauce. Cook for approximately 25 minutes, stirring frequently. Remove from heat and cover to keep warm.
Sprinkle both sides of the tomato slices with pepper and salt. Arrange in a single layer in a large baking dish.
Bake 10 minutes, uncovered; remove from oven.
Transfer tomato slices to individual serving plates. Using an ice cream scoop, mound some of the spinach mixture on top of each tomato slice. Sprinkle additional Parmesan cheese over the top.
Makes 6 servings.
* To substitute fresh spinach for frozen chopped spinach: 2 pounds of fresh spinach, stems removed, equals one 10-ounce package of frozen. If using fresh spinach, you will need to wash it thoroughly.
The easiest way to wash spinach is to put it into a sink or large container of cold water. Remove stems by twisting or cutting spinach leaves off just above stem line and immerse in water. Swish leaves around, then let them stand for a few minutes while dirt sinks to the bottom. Thoroughly dry by using a salad spinner (my favorite way) or by blotting with paper towels. Wrap in dry paper towels and seal in a plastic bag for storage.
** If desired, you could substitute bread crumb or panko crumbs.
*** A serrated knife makes slicing through the toato skin easier. This way you do not inadvertently mash your tomatoes when slicing. If you are using a straight blade, make sure it is very sharp.