Baked Spinach Topped Tomatoes
|Onion||1 Medium, minced|
|Frozen chopped spinach||20 Ounce, thawed and drained (2 Packages, 10 Ounce Each)|
|Dried bread crumbs||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Eggs||2 , beaten|
1. Cut each tomato horizontally in half. With spoon, scoop out about 1 tablespoonful pulp from each tomato half.
2. Place tomato halves, cut side up, in 13" by 9" baking dish. Set aside.
3. In 10-inch skillet over medium heat, in hot butter or margarine, cook onion until tender. Remove skillet from heat; stir in spinach, bread crumbs, salt, and eggs.
4. Preheat oven to 350°F. Mound a scant 1/2 cup spinach mixture onto each tomato half. Bake 30 minutes or until heated through.