Spinach-Topped Tomatoes

[Guest guest]

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

 

~ P_T ~

/

 

The zoo is a prison for animals who have been sentenced without trial and I

feel guilty because I do nothing about it. I wanted to see an oyster-catcher,

so I was no better than the people who caged the oyster-catcher for me to

see.

-Russell Hoban, author (1925- )