Baked Tomatoes With Spinach-Sundried Tomato Crust
serves 4
This is one of those infinitely versatile toppings – keep it in mind for when you have spinach that’s about to go bad. Or make it in big batches, and use some to top tomatoes, and freeze smaller portions to top baked fish, chicken, or halved zucchini, or to add crunch to a meaty stuffing for peppers or mushrooms.Read more about this recipe at hogwash.
3 tablespoons olive oil, divided
1 (5-ounce) package baby spinach
Salt and freshly ground pepper
2 tablespoons sundried tomatoes, finely chopped
1/3 cup breadcrumbs (regular or panko)
1 teaspoon chopped fresh parsley
2 teaspoons chopped fresh chives
1/3 cup grated Parmesan cheese
2 large tomatoes, stems removed, halved horizontally
prep: 20 minutes
total: 35 minutes
large skillet
small mixing bowl
baking dish
1. Preheat the oven to 450F.
2. Heat a large skillet over medium-high heat. When hot, add 1 tablespoon of the oil, and swirl to coat the pan. Add the spinach, a little at a time if necessary, season with salt and pepper, and cook, stirring constantly, until the spinach has wilted completely, about 4 minutes. Transfer the spinach to a paper towel-lined plate to cool and drain.
3. Place the sundried tomatoes, breadcrumbs, parsley, chives and cheese in a small mixing bowl. Season with salt and pepper. Chop and add the spinach, and stir to combine well. Drizzle the remaining 2 tablespoons olive oil over the mixture, and stir until the breadcrumbs are evenly moistened.
4. Arrange the four tomato halves cut side-up in a baking dish, and pack handfuls of the spinach mixture onto the top of each tomato.
5. Bake for 15 minutes, or until the crumbs are golden brown and the tomato’s juices are beginning to bubble. Serve hot.
