194 - Baked Tomato Rockefeller

Baked Tomato Rock 03.jpg
Baked Tomato Rock 03.jpg

194 - Baked Tomato Rockefeller

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3 eggs, lightly beaten

1 cup dry bread crumbs

3 green onions, chopped

1 tablespoon butter, melted

1 teaspoon Italian seasoning

2 garlic clove, minced

1 teaspoon minced fresh thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon Worcestershire sauce

1/4 teaspoon hot pepper sauce

1 package (10 ounces) frozen creamed spinach

3 large tomatoes

1/2 cup shredded Parmesan cheese



In a large bowl, combine the first 11 ingredients. Cook spinach according to package directions; stir into egg mixture.

Hollow out tomatoes and fill each evenly with mixture; arrange in a 13-in. x 9-in. baking dish coated with cooking spray.

Bake, uncovered, at 350° for 30 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 160°. Yield: 3-6 servings.