Baked Fresh Tomatoes with Spinach and Herbs

Eggplant and Tomatoes
Eggplant and Tomatoes. Photo: Diana Rattray
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
42 Calories
2g Fat
5g Carbs
2g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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


  • 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

Steps 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.