Tomatoes Rockefeller Recipe - Food.com
This recipe is from the Cookbook, "The Encyclopedia of Creative Cooking" Published by Weathervane Books in 1980. Edited by Charlotte Turge
Ingredients
- 1 large tomatoes, cut in half, seeds removed
- 1 tablespoon onion, finely chopped
- 1 tablespoon parsley, finely chopped
- 1 tablespoon butter
- 1/4 cup spinach, chopped and drained
- 1 dash salt
- 1 dash pepper
- 1/8 teaspoon paprika
- 2 tablespoons breadcrumbs
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