|Corn oil margarine||2 Tablespoon|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Frozen spinach||10 Ounce, thawed, drained and chopped (1 Package)|
|1% low fat milk||1⁄3 Cup (5.33 tbs)|
|Freshly ground pepper||To Taste|
|Fine dry bread crumbs||2 Tablespoon|
|Fresh parsley||2 Tablespoon, chopped|
|Parmesan cheese||2 Tablespoon, freshly grated|
Preheat oven to 400 degrees.
Slice tops off tomatoes.
Scoop out half the pulp and reserve for sauce or soup.
In a skillet over medium heat melt margarine.
Add onion and garlic.
Saute until tender.
Add spinach, milk, salt and pepper; mix well.
Into tomato shells spoon spinach mixture.
In an ovenproof serving dish or on a baking sheet place tomatoes.
In a small bowl combine bread crumbs, parsley and cheese; mix well.
Sprinkle over tomatoes.
Bake for 20 minutes or until heated through.