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| INGREDIENTS |
| 4 |
large fresh tomatoes, cut in half |
| ½ |
large sweet onion |
| 2 tbsp. |
fresh parsley |
| ½ tbsp. |
melted butter or olive oil |
| 3 cups |
fresh baby spinach |
| |
salt and pepper, as desired |
| 1 |
clove garlic, chopped |
| ¼ cup |
bread crumbs |
| ¼ cup |
Romano cheese |
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|
| RECIPE |
- Preheat oven to 375ºF.
- Spray a large glass dish with cooking spray.
- Using a spoon or melon baller scoop out the seeds and some of the flesh out of the tomatoes, place in a food processor.
- Add onion, parsley, butter, spinach, garlic, and salt & pepper, if using.
- Pulse 4-5 times or until everything is chopped fine and mixed well.
- Put spinach mixture on top of tomatoes.
- Top with breadcrumbs and cheese.
- Bake for 15-20 minutes or until top is light brown and middle is hot.
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| SERVING SUGGESTION |
SERVING SIZE:
1 tomato
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
120 |
|
| Total Fat |
3 g |
|
| Sodium |
250 mg |
|
| Total Carbohydrates |
18 g |
|
| Fiber |
3 g |
|
| Protein |
4 g |
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