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
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 42
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 6%
Cholesterol 5mg 2%
Sodium 95mg 4%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 5%
Protein 2g
Calcium 58mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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. Gather the ingredients.

  2. Place tomatoes cut side up in a lightly greased baking dish.

  3. Combine onion, parsley, butter, spinach, salt and pepper, and paprika; spread evenly over tomatoes.

  4. Top with the bread crumbs and bake at 375 F for 15 minutes.