Baked Fresh Tomatoes with Spinach and Herbs

Eggplant and Tomatoes
Eggplant and Tomatoes. Photo: Diana Rattray
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 6 Servings

In this recipe, fresh tomatoes are topped with a mixture of spinach, butter, and herbed bread crumbs, then they're baked to perfection.

What You'll Need

  • 3 large tomatoes, cut in half
  • 2 tablespoons finely chopped onion
  • 2 tablespoons minced parsley
  • 1 tablespoon butter, room temperature
  • 1 cup chopped spinach, cooked, well drained (about 2 cups fresh spinach)
  • Salt and pepper to taste
  • 1/4 teaspoon paprika
  • 2 tablespoons Italian seasoned bread crumbs

How to Make It

  1. Place tomatoes cut side up in a lightly greased baking dish.
  2. Combine onion, parsley, butter, spinach, salt and pepper, and paprika; spread evenly over tomatoes.
  3. Top with the bread crumbs and bake at 375 F for 15 minutes.
Nutritional Guidelines (per serving)
Calories 42
Total Fat 2 g
Saturated Fat 1 g
Unsaturated Fat 1 g
Cholesterol 5 mg
Sodium 95 mg
Carbohydrates 5 g
Dietary Fiber 1 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)