Ingredients
6 medium tomatoes4 tablespoons butter, divided1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry3/4 cup dry bread crumbs1 teaspoon Italian seasoning1/2 cup shredded mozzarella cheese1/8 teaspoon garlic salt1/8 teaspoon pepper
Preparation
Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain.
Meanwhile, melt 2 tablespoons of butter in a skillet. Add spinach; cook and stir 7 minutes. In a bowl, combine bread crumbs and Italian seasoning. Set aside 1/4 cup for topping. Add spinach and cheese to remaining crumb mixture. Sprinkle tomato shells with garlic salt and pepper; stuff with spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Melt remaining butter; toss with reserved crumbs. Sprinkle over tomatoes. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned.
