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Thick baked tomato slices topped with spinach and breadcrumbs in a baking dish.

Baked Tomatoes Rockefeller

Thick tomato slices baked with a spinach and Parmesan topping, sautéed onions and garlic, and a sprinkle of seasoned breadcrumbs.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 12
Course: Side Dish
Ingredients Method

Ingredients
  

  • 2 (10 ounce) packages chopped spinach
  • 1 medium onions, chopped
  • 6 green onions, chopped
  • 1/2 teaspoon minced garlic
  • 1/2 cup olive oil
  • 6 eggs, slightly beaten
  • 2 cups seasoned dry bread crumbs, divided
  • 1/4 teaspoon Tabasco sauce
  • 1/4 teaspoon Worcestershire sauce
  • 1 teaspoon thyme
  • salt and pepper, to taste
  • 1/2 cup parmesan cheese
  • 3 -4 tomatoes, cut into 12 thick slices

Method
 

  1. Cook the chopped spinach according to the package directions and set it aside.
  2. Sauté the chopped onion, green onions, and garlic in the olive oil.
  3. Take the onion and garlic mixture off the heat and set it aside.
  4. Stir the eggs, 1 cup of the breadcrumbs, the sautéed onion and garlic mixture, Tabasco, Worcestershire sauce, thyme, salt, pepper, and Parmesan into the cooked spinach.
  5. Arrange the thick tomato slices in a buttered baking dish.
  6. Spoon the spinach mixture onto each tomato slice.
  7. Sprinkle the remaining breadcrumbs over the spinach topping.
  8. Bake at 350 degrees for 15 minutes.