Tomato Florentine

Tomato Florentine

1 (10-oz.) package frozen chopped spinach, thawed

1/4 cup (1 oz.) grated Parmesan cheese

2 tablespoons olive oil, divided

2 tablespoons Japanese breadcrumbs (panko) or dry breadcrumbs

1 medium onion, chopped

4 garlic cloves, finely chopped

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground nutmeg

2 (28-oz.) can whole tomatoes, drained and coarsely chopped

1. Drain spinach well, pressing between paper towels.

2. Combine Parmesan cheese, 1 Tbsp. olive oil, and 2 Tbsp. breadcrumbs in a small bowl.

3. Cook onion in remaining 1 Tbsp. 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° for 25 minutes or until golden brown. Serve immediately.

Yield

Makes 4 servings

Chef: Marvin D. Woods

Southern Living, MARCH 2007