Spinach Topped Tomatoes
|Chopped spinach||10 Ounce, cooked, drained (1 Package)|
|Instant chicken bouillon||1 Teaspoon|
Place spinach in medium bowl.
Mix bouillon with 1/2 cup hot water.
Combine spinach with broth and nutmeg.
Cut tomatoes into halves crosswise and arrange, cut side up, on baking sheet.
Top each tomato half with 1/6 of the spinach mixture.
Bake at 325 degrees for 30 minutes or until tomatoes are tender, but retain their shape.