Spinach-Topped Tomatoes

[Guest guest]

These looked very lovely when I made them using big round tomatoes from

my favorite farmer's market. Unfortunately my tomatoes this year were the

smaller romas and some little Oregon spring variety. I also cheated a bit and

didn't do the salting proceedure. I just sliced them in half and tipped them

upside down on papper towels for a few minutes. They came out fine.

 

Spinach-Topped Tomatoes

 

1 package (10oz) frozen chopped spinach

2 vegetable bouillon cubes

salt

3 large tomatoes. halved

1 cup 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 tsp pepper

1/8 tsp cayene pepper

additional shredded Parmesan cheese, optional.

 

In a saucepan, cook spinach according to the package directions, but with

the bouillon cubes added to the water. Drain well. Cool slightly; press out the

excess liquid. Lightly salt tomato halves; place with cut side down on a paper

towel for 15 minutes to absorb the excess moisture. Meanwhile, in a small

bowl, combine the spinach with the bread crumbs, Parmesan cheese, onion,

butter, egg, garlic, and cayenne pepper. Mix well. Place the tomato halves, cut

side up, in a shallow baking dish. Divide the spinach mixture over the

tomatoes. Spinkle with additional shredded cheese if desired. Bake at 350 for

15 minutes or unitl heated through. Yield: 6 servings