Looking for a healthy, low-calorie dinner? Roasted tomatoes are an easy and delicious way to get your daily serving of vegetables. Spinach gives the dish flavor while leaving it light on calories. This recipe is full of nutrients that will keep you feeling satisfied all day long!
The “spinach and tomato bake” is a recipe that uses roasted tomatoes, spinach, and parmesan. The dish tastes great with or without the cheese.
Tomatoes with Spinach and Parmesan Cheese, Roasted are not only fast and simple to make, but they’re also very healthful and tasty. This meal is ideal as a side dish.
Who doesn’t like dining out, particularly with excellent friends?
It’s even better when you dine at a restaurant with a unique cuisine, such as T-Bones Chop House in Las Vegas.
Snapper with a delicious lemon caper sauce comes to mind.
It was delicious, but the side dish we ordered sticks with me the most.
The Roasted Tomatoes with Spinach were particularly noteworthy. It was nutritious, inventive, and extremely delicious.
So when I went home, I had to reproduce it in my kitchen.
I liked the notion of combining tomato and spinach for health reasons.
Of course, I had to make it better by adding some garlic and butter. It just enhances the flavor.
Then I replaced the American cheese with freshly grated Parmigiano-Reggiano.
So let’s get started.
Roasted Tomatoes with Spinach and Parmigiano-Reggiano Ingredients
- Olive oil is a kind of oil that comes from
- Parmesan Cheese
How to Make Spinach and Parmesan Roasted Tomatoes
Preheat the oven to 350 degrees Fahrenheit.
Then, using olive oil, grease an ovenproof pan.
Tomatoes should be cut in half lengthwise. To help them stand strong, seed them and chop a little part off the bottom of each one.
Place the tomatoes in the dish that has been prepared.
Then, in a sauté pan over medium high heat, add butter and garlic. Cook for 1 minute with a stir.
Stir in the spinach and pepper with tongs until the spinach wilts.
Remove from the fire and evenly distribute the wilted spinach among the tomatoes.
Over the spinach, sprinkle shredded Parmesan cheese. Then sprinkle Panko on top.
Drizzle a little olive oil on top and season with a pinch of salt.
Bake for 20 minutes, or until the Panko is lightly browned and the tomatoes have a small give.
Cook for another 5 minutes if the tomato is still firm.
Beyond that, it could get a little too soft. When the Panko is golden and lovely, and the tomatoes are slightly soft, it’s ideal.
You may use any Parmesan cheese, but I like the Parmigiano-Reggiano.
I really like the crispy parts in it, which have a fantastic taste.
It has a nuttier, deeper taste that conventional Parmesan lacks.
I understand. I understand. Although it is somewhat more costly, certain goods are well worth the investment.
Justify it by claiming that since the taste is stronger, you won’t need as much.
Please leave a comment and pin us on Pinterest if you enjoy this dish!
Roasted Tomatoes with Spinach and Pesto are another option.
Recipes to Print
Roasted Tomatoes with Spinach and Parmesan
Roasted Tomatoes with Spinach and Tomatoes is not only fast and simple to make, but it’s also really healthful and tasty. This meal is ideal as a side dish.
Time to Prepare: 5 minutes
Cooking Time: 20 minutes
Time allotted Time: 25 minutes
Dish of the Day:
Roasted Tomatoes with Spinach (Keyword)
4 person servings
calorie count: 37 kcal
- 2 Tomatoes (Medium)
- 1/2 teaspoon extra virgin olive oil
- 1 tblsp. of butter
- 2 garlic cloves
- 2 cups freshly cleaned baby spinach
- a quarter teaspoon of pepper
- 3 tsp Parmesan Cheese (recommended Parmigiano-Reggiano)
- 1 tablespoon Panko breadcrumbs
- 1 tblsp. extra virgin olive oil
- 1/4 teaspoon salt (preferably Himalayan Pink Salt)
Preheat the oven to 350 degrees Fahrenheit.
Olive oil should be used to grease an oven-safe pan.
To enable tomatoes to stand securely, cut them in half widthwise, seed them, then chop a little part off each bottom. Toss the tomatoes into the dish that has been made.
Add butter and garlic to a saute pan over medium high heat. 1 minute of cooking and stirring Then toss in the spinach and pepper until the spinach just starts to wilt. Remove the pan from the heat and evenly distribute the cooked spinach on top of the tomatoes.
Equal amounts of Parmesan cheese should be sprinkled over the tomatoes. Then, on top of the cheese, sprinkle the Panko crumbs. Drizzle with extra virgin olive oil.
Bake for 20 minutes, or until the tomato is slightly soft and the bread crumbs are golden brown.
Calories: 37 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 3 g | Saturated Fat: 1 g | Cholesterol: 3 mg | Sodium: 182 mg | Potassium: 120 mg | Vitamin A: 1565 IU | Vitamin C: 6.8 mg | Calcium: 26 mg | Iron: 0.4 mg
The “simple spinach side dish” is a simple, healthy side dish that can be made with roasted tomatoes and some Parmesan cheese. This recipe is great for those who want to avoid the use of heavy cream.
- sauteed spinach with feta and tomatoes
- non salad spinach recipes
- tomato cheese and spinach
- spinach baked potato
- spinach cheese side dish