Tomatoesrockefeller Recipes

TOMATOES ROCKEFELLER

Steps:

• In a large bowl, combine the first 11 ingredients. Cook spinach according to package directions; stir into egg mixture., 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. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 160°.

BAKED TOMATOES ROCKEFELLER

Steps:

• Cook spinach according to package directions and set aside.
• Saute all onions and garlic in olive oil.
• Remove from heat and set aside.
• To spinach, add eggs, 1 cup breadcrumbs, sauteed onions, Tabasco, Worcestershire sauce, seasonings, and cheese.
• Arrange tomato slices in a buttered baking dish.
• Scoop spinach mixture on top of each tomato slice.
• Sprinkle with remaining breadcrumbs.
• Bake at 350 degrees for 15 minutes.

TOMATOES ROCKEFELLER

Steps:

• Place tomato in shallow baking dish, cut side up.
• Mix rest of ingredients except crumbs. Divide and spread evenly over tomato halves.
• Top with Bread Crumbs. (I use Panko).
• Bake in preheated 375 oven 15 minutes or until crumbs are toasted and tomato is heated.

PROVENCAL TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
• In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

VERA CRUZ TOMATOES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.
• Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.
• Cook onion in the bacon drippings until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.
• Sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. Place tomatoes in prepared baking dish.
• Bake in preheated oven until hot, 20 to 25 minutes. Remove, and top evenly with the shredded cheese. Return to the oven; bake until cheese is melted, about 5 minutes.

FRESH MOZZARELLA AND TOMATO

Steps:

• On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
• Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.

TOMATOES ROCKEFELLER

Steps:

• Cook spinach; add remaining ingredients. Slice tomatoes to make 12 thick slices; arrange in a buttered baking dish. Mound spinach mixture on tomato slices. Sprinkle lightly with more parmesan cheese. Bake 350° 15 to 25 minutes. Spinach mixture may be made will in advance, and it freezes well.

BAKED TOMATOES ROCKEFELLER

Steps:

• Cook spinach according to directions. Add remaining ingredients except tomato. Arrange tomato slices in a single layer in buttered 9x13-inch baking dish. Mound spinach mixture on tomato slices. Sprinkle lightly with more Parmesan cheese. Bake at 350° for 15 minutes. The spinach mixture may be made well in advance and it freezes well.

TOMATOES ROCKEFELLER

Steps:

• Place the tomatoes in a shallow baking pan, cut side up. Mix the onion, parsley, margarine, spinach, salt, pepper and paprika and spread evenly over the tomatoes. Top with the panko. Bake for 15 minutes at 375 degrees until the panko is toasted.