Spinach Topped Tomatoes

Spinach Topped Tomatoes

  • Prep: 10 min
  • Cook Time: 30 min
  • Total: 40 min
  • Serving: 6 servings

Low-fat spinach and nutmeg topped tomato halves.


  • 1 (10 ounce) package chopped spinach, cooked and drained
  • 1 teaspoon instant chicken bouillon mixed with 1/2 cup hot water
  • 1/4 teaspoon nutmeg
  • 3 medium tomatoes


  1. Mix together the spinach, bouillon, water and nutmeg in a medium bowl.
  2. Slice the tomatoes in half and arrange, cut side up, on a baking sheet. Evenly divide the spinach mixture on top of the tomato halves.
  3. Bake at 325 degrees Fahrenheit for 30 minutes, or until tomatoes are tender.

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