Tomatoes Rockefeller


Tomatoes Rockefeller
Prep time
Cook time
Total time
  • 4 medium-sized tomatoes
  • ½ cup finely diced onion
  • 2 cloves garlic, minced
  • 1½ cups frozen chopped spinach
  • 1 tbsp lemon juice (1/2 lemon)
  • ½ tsp salt and pepper
  • 2 tbsp ½ and ½
  • 2 tbsp parmesan cheese, plus an additional ¼ cup for sprinkling
  • ⅓ cup whole wheat panko bread crumbs
  • 2 tbsp plus 1 tbsp extra virgin olive oil
  1. Preheat oven to 400 F.
  2. In a medium saute pan, add 1 tbsp olive oil and heat over medium high. Add diced onions and sauté until translucent - about 5 minutes.
  3. Add garlic and continue to cook for another minute or until the garlic becomes fragrant.
  4. Add frozen spinach to onion and garlic mixture. Stir everything together and cook for another 5-7 minutes or until spinach is completely heated through. Add lemon juice, ½ and ½ and parmesan cheese. Stir and turn off stove. Allow filling to sit and cool off.
  5. Halve tomatoes width wise and place the halves in a baking dish lined with foil and cooking spray. Lightly sprinkle tomato halves with salt and pepper.
  6. Add 1 heaping tbsp of spinach mixture on top of each tomato.
  7. Sprinkle all tomatoes with the panko bread crumbs and additional ¼ cup parmesan cheese.
  8. Bake uncovered for 30 minutes. Turn off oven and preheat broiler. Broil tomatoes for about 1-2 minutes or until top is golden brown.