Tomatoes Florentine - cooking recipe

Ingredients

6 large ripe tomatoes
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
3 Tbsp. olive oil
3/4 c. finely chopped onion
1/2 c. Progresso Italian bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. grated Parmesan cheese

Preparation

Cut a 1/2-inch slice from the top of each tomato. Carefully scoop out pulp (a mellon baller works well). Chop pulp. Drain and set aside. Place tomato shells upside-down on paper towels to drain.