Ingredients
1 package (10 ounces) frozen chopped spinach2 chicken bouillon cubesSalt3 large tomatoes, halved1 cup soft bread crumbs1/2 cup grated Parmesan cheese1/2 cup chopped onion1/2 cup butter, melted1 large egg, lightly beaten1 garlic clove, minced1/4 teaspoon pepper1/8 teaspoon cayenne pepperShredded Parmesan cheese, optional
Preparation
In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid.
Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture.
Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper.
Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through.
