Florentine Baked Tomatoes

[Guest guest]

Florentine Baked Tomatoes

 

6 medium tomatoes

1 small onion, finely chopped

2 tablespoons butter

1 garlic clove, minced

1 package frozen chopped spinach

1/3 cup 2% milk

salt and pepper to taste

3 tablespoons bread crumbs

2 tablespoons chopped, fresh parsley

5 tablespoons parmesan cheese

shredded Provolone cheese to garnish

 

Preheat oven to 400 degrees. Thaw and drain the spinach.

Slice the tops off the tomatoes and scoop out the pulp and seeds.

Stand the tomatoes in an ovenproof dish. Melt the butter in a skillet

over medium heat, then add the onion and garlic. Saute until tender.

In a medium bowl combine the spinach, milk, seasonings, breadcrumbs,

parsley and Parmesan cheese. Add the onion and garlic and mix well.

Spoon the mixture into the prepared tomatoes. Bake for 20 minutes, or

until heated through. Top with strips of Provolone cheese. Return to

the oven for 5 more minutes or until the cheese melts. Serves 6.

[Guest guest]

made these the other day - they were incredible!