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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Southern Living March 2007 test kitchen's top rated recipes. The tomatoes need to be drained really well, as the tomatoes give off some more liquid when baking. Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed |
1/4 cup grated parmesan cheese |
2 tablespoons olive oil, divided |
2 tablespoons japanese-style bread crumbs (panko) or 2 tablespoons dry breadcrumbs |
1 medium onion, chopped |
4 garlic cloves, finely chopped |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground nutmeg |
2 (28 ounce) cans whole tomatoes, drained and coarsely chopped |
Directions:
1. Drain spinach well, pressing between paper towels.
2. Combine Parmesan cheese, 1 tablespoons olive oil, and 2 tablespoons breadcrumbs in a small bowl.
3. Cook onion in remaining 1 tablespoons hot oil in a medium skillet over medium heat 5 minutes or until tender.
4. Add garlic, and cook 1 more minute.
5. Stir in spinach, and cook 2 minutes or until thoroughly heated.
6. Remove from heat, and stir in salt, pepper, and nutmeg.
7. Place tomatoes in a 9-inch square baking dish.
8. Spoon spinach mixture evenly over tomatoes; sprinkle with breadcrumb mixture.
9. Bake at 400° for 25 minutes or until golden brown.
10. Serve immediately.
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