Rockin’ Tomatoes Rockefeller

Name: Rockin’ Tomatoes Rockefeller
Yield: makes 6 to 8 servings
Ingredients: Cooking spray; 6 tablespoons (3/4 stick) unsalted butter; 1 medium onion, finely chopped; 2 (10-ounce) packages frozen spinach, thawed and drained; 1 cup lightly crushed herbed croutons; 1 cup grated Parmesan cheese (4 ounces); 2 large eggs, beaten; 2 teaspoons Tabasco sauce; 1 teaspoon garlic powder; 1/2 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 2 large ripe tomatoes

December 9, 2011

The next time you have company, make sure to treat them to this! This relatively simple side will have your family and friends thinking you’ve cooked all day. And if you can get little Johnny to eat spinach, then that’s a plus, too! This creamy, rich spinach dish graces the plate and stands up to any meat pairing, making it a perfect side for your next dinner party. When serving, use an ice cream scoop to make neat, perfectly shaped mounds. Try pairing it with our Savory Salmon Turnovers (page 90) or our Pastitsio (page 70).

Recipe notes

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