Sarasotas Baked Tomatoes Over A Fresh Spinach Salad Recipes

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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

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.

BAKED SPINACH-TOPPED TOMATOES



Baked Spinach-Topped Tomatoes image

Make and share this Baked Spinach-Topped Tomatoes recipe from Food.com.

Provided by Kim127

Categories     Spinach

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1 medium onion, minced
1 garlic clove, minced
1/4 cup butter
2 lbs fresh spinach, chopped
1 cup dry breadcrumbs
2 eggs, beaten
2 teaspoons salt
4 large tomatoes, halved

Steps:

  • Preheat oven to 350°F.
  • In a large skillet over medium heat, cook onion and garlic in butter until tender; about 5 minutes.
  • Add spinach and cook a few minutes, until tender, stirring occasionally.
  • Remove from heat and stir in crumbs, eggs and salt.
  • Set aside.
  • Place tomato halves, cut side up in a 13x9 baking dish (if necessary, cut a thin slice from bottom of each tomato so it stands upright).
  • Mound a scant 1/2 cup of the spinach mixture onto each half.
  • Bake for 20-25 minutes or until heated through.

Nutrition Facts : Calories 171.4, Fat 8.3, SaturatedFat 4.3, Cholesterol 68.1, Sodium 833.3, Carbohydrate 19, Fiber 4.4, Sugar 4.4, Protein 7.6

WILTED SPINACH AND CHERRY TOMATOES



Wilted Spinach and Cherry Tomatoes image

This is a colorful and healthy warm salad.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

1 tablespoon olive oil
2 bags (5 ounces each) baby spinach
1 pint cherry or grape tomatoes, halved
1 tablespoon balsamic vinegar
Coarse salt and ground pepper

Steps:

  • In a large skillet, heat oil over medium. Add spinach; cook, tossing often, just until wilted, 2 to 3 minutes. Stir in tomatoes and vinegar; season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 77 g, Fat 3 g, Fiber 4 g, Protein 2 g

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