Savory Spinach-Stuffed Tomatoes by Ms. B

Ingredients

• Halve three big tomatoes horizontally
• A teaspoon of salt
• One package of frozen chopped spinach (10 ounces)
• A cup of water
• Two teaspoons of chicken bouillon granules
• A third cup of freshly grated Parmesan cheese
• A cup of cornbread stuffing mix
• Half a cup of melted butter
• One beaten egg
• A third cup of chopped onion
• Minced garlic clove
• A quarter teaspoon of ground black pepper
• Two tablespoons of freshly grated Parmesan cheese, or more if desired

Step 1

To begin, generously sprinkle the tomato halves with salt and allow them to rest cut side down on paper towels for about 15 minutes to let excess moisture drain off.

Step 2

Meanwhile, in a saucepan over medium heat, combine frozen spinach, water, and chicken bouillon granules. Bring the mixture to a boil, cover, then lower the heat and let it simmer until the spinach is tender, usually around 8 to 12 minutes. Once done, make sure to drain the spinach thoroughly.

Step 3

While the spinach is cooking, preheat your oven to 350 degrees F (175 degrees C). Next, arrange the tomato halves, cut sides up, in a 9x12-inch baking dish.

Step 4

In a separate bowl, mix together the well-drained spinach with 1/3 cup of Parmesan cheese, cornbread stuffing mix, melted butter, egg, finely chopped onion, minced garlic, and a pinch of black pepper until all ingredients are evenly combined. Spoon this flavorful mixture generously onto each tomato half.

Step 5

Bake the stuffed tomatoes in the preheated oven until they are heated through and cooked, typically around 15 minutes. Sprinkle each tomato with approximately 1 teaspoon of Parmesan cheese, then return them to the oven to bake for an additional 5 minutes or until the topping turns beautifully golden brown. Once ready, serve these delightful stuffed tomatoes immediately for a delicious and satisfying meal.