Title: Spinach Stuffed Tomatoes
Categories: Vegetable
Yield: 8 Servings

8	md	Tomato
40	oz	Spinach, frozen chopped
1	c	Bread crumbs
1	c	Parmesan; grated
2		Egg; beaten
3		Scallion; chopped
3	tb	Butter; melted
1		Garlic clove; minced
2	ts	Salt
1/2	ts	Thyme
1/2	ts	MSG; (I'd omit this)
3	dr	Hot pepper sauce
1/4	ts	Pepper

Preheat the oven to 325 F. Cook the chopped spinach and drain very well. Hollow out the tomatoes and turn upside down to drain. Combine the spinach with bread crumbs, Parmesan, eggs, scallions, butter, garlic, salt, thyme, MSG, hot pepper sauce and pepper. Spoon into the tomatoes. Bake 30 minutes.

Can be prepared ahead and refrigerated.

per Ellen Cleary

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