Spinach-Topped Tomatoes
Ingredients:
| 10- | ounce package frozen chopped spinach |
| 2 | chicken bouillon cubes |
| 3 | large tomatoes, halved |
| 1 | cup soft bread crumbs |
| ½ | cup grated parmesan cheese |
| ½ | cup chopped onion |
| ½ | cup butter, melted |
| 1 | egg, beaten |
| 1 | clove garlic, minced |
| ¼ | teaspoon pepper |
| ⅛ | teaspoon cayenne pepper |
| shredded parmesan cheese | |
In a saucepan, cook spinach according to package directions with bouillon. Drain well, allow to cool slightly, and press out excess liquid. Lightly salt tomato halves; place with cut side down on a paper towel to absorb excess moisture.
Meanwhile, combine spinach with bread crumbs, parmesan cheese, onion, butter, egg, garlic, pepper, and cayenne pepper. Mix well.
Place tomato halves in a baking dish, cut side up. Portion spinach mixture over top of each. Sprinkle with shredded parmesan cheese. Bake at 350° F for about 15 minutes or until heated through.