Tomatoes Rockefeller
Elevate your appetizer game with this irresistible recipe for Tomatoes Rockefeller, a fresh and indulgent twist on the classic Rockefeller-style preparation. Juicy, hollowed-out tomatoes are generously stuffed with a creamy, flavor-packed filling of sautéed spinach, garlic, cream cheese, Parmesan, and breadcrumbs, enhanced with a hint of spice for an optional kick. Topped with a golden, crispy crust, these elegant baked tomatoes are perfect as a savory starter or a decadent side dish. With just 15 minutes of prep and simple ingredients, you’ll have a gourmet dish that’s sure to impress at your next gathering. Serve warm and watch them disappear! Keywords: Tomatoes Rockefeller recipe, baked stuffed tomatoes, spinach appetizer, cheesy side dishes, gourmet tomato recipes.
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Recipe Information
Ingredients
- 4 pieces large tomatoes
- 4 cups fresh spinach
- 2 tablespoons unsalted butter
- 2 pieces garlic cloves
- 1 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 4 ounces cream cheese, softened
- 2 tablespoons heavy cream
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon optional hot sauce
Instructions
Preheat your oven to 375°F (190°C).
Wash and dry the tomatoes. Slice off the tops and use a spoon to hollow out the centers, removing seeds and pulp. Be careful not to puncture the sides.
In a large skillet over medium heat, melt the butter and add the olive oil.
Mince garlic cloves and sauté them in the skillet until fragrant, about 1 minute.
Add the fresh spinach to the skillet and sauté for 2-3 minutes until wilted. Remove from heat and let cool slightly.
In a mixing bowl, combine the softened cream cheese, heavy cream, grated Parmesan cheese, and breadcrumbs. Mix until smooth.
Chop the sautéed spinach finely and stir it into the cheese mixture. Add salt, pepper, and optional hot sauce to taste.
Fill each tomato cavity generously with the spinach-cheese mixture, pressing it down lightly.
Place stuffed tomatoes in a baking dish and sprinkle some additional breadcrumbs and Parmesan cheese on top for a crispy crust.
Bake in the preheated oven for 20 minutes, or until the tomatoes are tender and the tops are golden brown.
Remove from the oven and let cool for 5 minutes before serving.
Serve warm as an appetizer or side dish. Enjoy!
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 4158 mg | 181% | |
| Total Carbohydrate | 123.8 g | 45% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 30.4 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 810 mg | 62% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1875 mg | 40% | |
*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.
