Tomato Florentine
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Ingredients
  • 1 (10 oz) package frozen chopped spinach, thawed
  • ¼ cup (1 oz) grated Parmesan cheese
  • 2 tablespoons olive oil, divided
  • 2 tablespoons panko breadcrumbs
  • 1 medium onion, chopped
  • 4 garlic cloves, finely chopped
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon ground nutmeg
  • 2 (28 oz) cans whole tomatoes, drained & coarsely chopped
Instructions
  1. Drain spinach well, pressing between paper towels.
  2. Combine Parmesan cheese, 1 tablespoon olive oil, and 2 tablespoons breadcrumbs in a small bowl.
  3. Cook onion in remaining 1 tablespoon hot oil in a medium skillet over medium heat 5 minutes or until tender. Add garlic, and cook 1 more minute. Stir in spinach, and cook 2 minutes or until thoroughly heated. Remove from heat, and stir in salt, pepper, and nutmeg.
  4. Place tomatoes in a 9 inch square baking dish. Spoon spinach mixture evenly over tomatoes; sprinkle with breadcrumb mixture.
  5. Bake at 400 degrees for 25 minutes or until golden brown. Serve immediately.
Notes
Makes 4 servings Nutrition Information 350 calories, 9 grams fat, 5 mg cholesterol, 1240 mg sodium, 50 grams carbohydrate, 5 grams fiber, 11 grams protein
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