1 package (10 ounces) frozen chopped spinach
3 large tomatoes, halved
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/2 cup butter, melted
1 egg, beaten
1 garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Shredded Parmesan cheese, optional
In a saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid.
Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture.
Meanwhile, in a small bowl, combine spinach with bread crumbs, Parmesan cheese, onion, butter, egg, garlic, pepper and cayenne pepper. Mix well.
Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes.
Sprinkle with shredded Parmesan cheese if desired. Bake at 350° for about 15 minutes or until heated through.
Excerpt From: Taste of Home Editors. “Taste of Home 50 Best Recipes.”