Roasted Tomatoes with Spinach and Parmesan
Roasted Tomatoes with Spinach and Tomatoes is not only quick and easy, but absolutely healthy and delicious as well. This is a perfect side dish.
Servings: 4 people
- 2 Medium Tomatoes
- 1/2 tsp Olive oil
- 1 tsp Butter
- 2 Cloves Garlic
- 2 Cups Baby spinach Freshly washed
- 1/4 tsp Pepper
- 3 tsp Parmesan Cheese Parmigiano-Reggiano is preferred
- 1 tsp Panko crumbs
- 1 tsp Olive oil
- 1/4 tsp Salt Himalayan Pink Salt is preferred
Preheat oven to 350 degrees F
Grease oven proof pan with olive oil.
Cut tomatoes in half width wise, seed them and slice a small portion off each bottom to allow tomatoes to stand firmly. Place tomatoes in the prepared dish.
In a saute pan over medium high heat, add butter and garlic. Cook and stir 1 minute Then add spinach and pepper and stir until spinach just begins to wilt. Remove from heat and add cooked spinach equally on top of the tomatoes.
Top the tomatoes with equal portions of the Parmesan cheese. Then sprinkle the Panko crumbs on top of the cheese. Drizzle with olive oil.
Bake in oven 20 minutes until tomato has a slight give and the bread crumbs are brown.
Calories: 37kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 182mg | Potassium: 120mg | Vitamin A: 1565IU | Vitamin C: 6.8mg | Calcium: 26mg | Iron: 0.4mg