Spinach-Topped Tomatoes

• 1 package (10 ounces) frozen chopped spinach
• 2 chicken bouillon cubes
• Salt
• 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, lightly beaten
• 1 garlic clove, minced
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• Shredded Parmesan cheese, optional

Directions

• In a large 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 the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper.
• Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through. Yield: 6 servings.

From Taste of Home

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