Joe's Stone Crab Grilled Tomatoes copycat recipe by Todd Wilbur
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Joe's Stone Crab Grilled Tomatoes

Score: 5.00. Votes: 3
In stock (1 item available)
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After you've made the delicious creamed spinach from the clone recipe here, save a little of it, and you're only a few steps away from this famous Joe's Stone Crab side dish. A couple of secret additions are stirred into 1/2 cup of the creamed spinach to improve texture and flavor, then the mixture is spread on top of thick-sliced beefsteak tomatoes. The restaurant grates a hunk of American cheese to top it all off, but it's hard to find American cheese that isn't already sliced. So, simply dicing 3 slices of cheese works well for this recipe, and should give you enough to cover four tomatoes. After you sprinkle the diced American cheese on top, broil the tomatoes until the cheese browns, and dig in.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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Get This

  • Four 1/2-inch thick slices of beefsteak tomato
  • 1/2 cup creamed spinach (see introduction)
  • 2 tablespoons butter, melted
  • 2 tablespoons Italian Style bread crumbs (such as Progresso brand)
  • 3 slices real American cheese (not cheese food)
  • Do This
    • Restaurant/Brand
      Joe's Stone Crab
    • Instructions

      1. Preheat broiler to high.

      2. Arrange the tomato slices on a baking sheet and lightly salt them. 

      3. Combine the creamed spinach with melted butter and breadcrumbs in a medium bowl.

      4. Spread approximately 2 tablespoons of creamed spinach on top of each tomato. Use up all of the spinach.

      5. Dice the American cheese slices, then pile an equal amount of cheese on top of the spinach on each tomato.


      6. Broil the tomatoes for 2 to 3 minutes, or until the cheese melts and browns. Serve hot.

      Serves 2.
Average rating:

Score: 5.00. Votes: 3
Rating of votes (3)
3 customers
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Jun 2, 2006, 22:00

This is the most wonderful recipe. So simple to make and truly delicious! Can't praise it enough!

Barbara Reed
Apr 24, 2006, 22:00

I love this recipe; it is so different than other snacks I've presented to my family/guests; so along with others I've now included this one positively.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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