Ingredients Jump to Instructions ↓

  1. 1/2 cup 31g / 1.1oz Onion - diced

  2. 1 tablespoon 15ml Olive oil

  3. 1 tablespoon 15ml Minced garlic

  4. 4 cups 948ml Spinach - triple washed, Stemmed, and roughly chopped

  5. 1/4 cup 36g / 1 1/3oz Freshly-chopped basil

  6. 2 tablespoons 30ml Freshly-chopped parsley

  7. 1/4 teaspoon 1 1/3ml Sea salt

  8. 1/4 teaspoon 1 1/3ml Paprika

  9. 1/8 teaspoon 0.6ml Freshly-ground black pepper

  10. 1/8 teaspoon 0.6ml Ground nutmeg

  11. 3 teaspoons 15ml Tomatoes (large)

  12. 2 tablespoons 30ml Breadcrumbs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a non-stick skillet, saute the onion in the olive oil for 3 minutes to soften. Add the garlic and saute an additional 1 minute. Add the spinach, fresh herbs, salt, paprika, pepper, and nutmeg, and saute an additional 1 to 2 minutes or until spinach wilts. Remove the skillet from the heat. Carefully remove the stems from the tomatoes, then cut them in half crosswise, and gently remove the seeds while keeping the tomatoes halves intact. Place the tomato halves, cut-side up, in a casserole dish. Divide the spinach mixture evenly among the tomato halves and then sprinkle the breadcrumbs over the top. Bake at 375 degrees for 15 to 18 minutes or until the breadcrumbs are lightly browned. This recipe yields 6 servings.


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