Thanks for posting it, Woodie! It sounds great!

Sounds good even without cream! :)

I'm making this once I can get my hands on some decent tomatoes (hope I don't have to wait until late June!). Thanks Woodie. I love baked tomatoes. Ann

Copied and pasted, if I wait for really good tomatoes it will be June.

Thanks for the recipe Woodie, it sounds so good.

Oy! What's ridiculous is that I've had that recipe in my "to-make" file since LAST summer, when I actually did have good tomatoes to use! Think it will have to wait until this summer... But good to hear that it is getting such rave reviews.

Woodie: This recipe sounds interesting, but would you serve this as:
a main course? What meal?
or as a side dish? to what foods?

Made this last night and we really enjoyed it as well. Even son who only likes uncooked spinach, liked it. One thing of note, was the recipe calls for 6 thick sliced tomatoes and I used 9 and found there was more than enough topping. Could have probably even used 12 slices with no problem.

Thanks again for the recipe woodie!

Westelle, I would serve it as a side dish, although you probably could use if for a main if you wanted. I served mine with salmon cakes and fries.

Shelley

I usually use this recipe as a side dish - in the summer it goes nicely with grilled meats and a cold, creamy salad like potato or macaroni salad. But the leftovers are good by themselves for lunch :) I've also made it with creamy pasta dishes like macaroni and cheese.

Shelley - you are right about the number of tomato slices, I usually use different amounts too, it depends on the size of the tomatoes .... I guess when I first wrote out the recipe, I had a big tomato :)

Thanks for posting Woodie, glad that you liked it :)
Cindy

And LOL Ginger - the original recipe called for creamed spinach - I should have thought of you before I changed it! :)

Cindy

Sorry Cindy, Meant to thank you for the recipe, but was reading woodie's post at the same time, lol. Thank you!

It is a great recipe!

Shelley

Oh no big deal Shelley, sorry that I jumped in like that, I just happened to see the thread and figured I'd put my 2 cents in :)

Cindy

Hi Cindy, thanks again for the recipe. I served mine as a vegetable side dish along with turkey meatloaf and potatoes and then I had one for breakfast the next morning :)

Bet you could just fix this as a casserole minus the tomatoes until we start getting home grown ones again?? That is what I do with a recipe I have for spinach stuffed onions and actually like it better that way. Of course right now we are getting really sweet onions here too.........will have to try that. Love spinach so thanks for sharing.

Good idea, RL. I think one time San mixed in some halved cherry tomatoes and baked it. Years ago I used to mix spinach and parmesan and breadcrumbs and stuff a pocket cut into a flank steak with it and just roast it so it was still pretty rare - haven't thought about that in years.

good memory, woodie! i really dislike "winter tomatoes" and the season here is quite short so yes, using cherry or grape tomatoes seemed to be the only option i had the first time i made this. as it so happens, i made cindy's recipe again today to take to a brunch with some of my co-workers. i wanted it today because it's a very nice foil to sweet breakfast casseroles but it's also a good side dish for things like baked chicken or a grilled steak or ted's favorite of shake 'n bake pork chops!