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Tomatoes Rockefeller

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Total Time
Prep: 20 min. Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Linda Roberson

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 26, 2022

This side dish from Linda Roberson of Collierville, Tenessee goes great with a variety of meats, especially beef. "The topping freezes well and may be spread thinner to cover more tomato slices, if needed,” she adds. —

Test Kitchen Approved

Tomatoes Rockefeller

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Yield: 6 servings
Prep: 20 min
Cook: 35 min
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Ingredients

  • 3 eggs, lightly beaten
  • 1 cup dry bread crumbs
  • 3 green onions, chopped
  • 1 tablespoon butter, melted
  • 1 teaspoon Italian seasoning
  • 1 garlic clove, minced
  • 1/2 teaspoon minced fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon Worcestershire sauce
  • 1/8 teaspoon hot pepper sauce
  • 1 package (10 ounces) frozen creamed spinach
  • 2 large tomatoes
  • 1/4 cup shredded Parmesan cheese
Text Ingredients

Directions

  1. In a large bowl, combine the first 11 ingredients. Cook spinach according to package directions; stir into egg mixture.
  2. Cut each tomato into six slices; arrange in a single layer in a 13-in. x 9-in. baking dish coated with cooking spray. Mound 2 tablespoons of spinach mixture on each slice.
  3. Bake, uncovered, at 350° for 30 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 160°.

Nutrition Facts

2 each: 190 calories, 8g fat (3g saturated fat), 114mg cholesterol, 595mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
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