Baked Tomatoes Rockefeller
Transform your dinner table into a gourmet spectacle with these irresistible Baked Tomatoes Rockefeller, a sophisticated twist on a classic dish that’s perfect for any occasion. Large, juicy tomatoes are hollowed out and filled with a rich, savory spinach stuffing featuring sautéed onions, garlic, breadcrumbs, Parmesan cheese, and a hint of Worcestershire sauce for depth. A touch of heavy cream and a squeeze of lemon juice elevate the filling to creamy perfection, while the buttery breadcrumb topping bakes to a golden crisp. Lightly roasted to tender, flavorful perfection, these tomatoes are easy to prepare, yet elegant enough to impress at dinner parties or special gatherings. Serve them as a hearty vegetarian main course or a stunning side dish for your favorite entrees. With their blend of fresh ingredients, vibrant colors, and warm, cheesy filling, these baked beauties will quickly become a showstopper at your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces large ripe tomatoes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium-sized yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 cups fresh spinach, chopped
- 1 cup breadcrumbs
- 1 cup Parmesan cheese, grated
- 1 tablespoon heavy cream
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the tomatoes and scoop out the seeds and pulp using a small spoon, being careful not to puncture the sides. Set the hollowed-out tomatoes aside.
Heat 1 tablespoon of olive oil and butter in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chopped spinach to the skillet and cook until wilted, approximately 3-4 minutes.
Remove the skillet from heat and stir in the breadcrumbs, grated Parmesan cheese, heavy cream, Worcestershire sauce, chopped parsley, salt, pepper, and lemon juice. Mix everything thoroughly to create the stuffing mixture.
Lightly rub the outside of each hollowed-out tomato with the remaining olive oil to help them roast beautifully.
Fill each tomato generously with the spinach stuffing mixture, pressing it down slightly to ensure it’s packed tightly.
Arrange the stuffed tomatoes in an oven-safe baking dish and bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the tomatoes are tender.
Remove from the oven and let cool slightly before serving. Garnish with additional grated Parmesan and fresh parsley if desired.
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 5754 mg | 250% | |
| Total Carbohydrate | 132.2 g | 48% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 32.1 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1255 mg | 97% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3019 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
