Stuffed Tomatoes - cooking recipe

Ingredients

6 large ripe tomatoes
1 (10 oz.) pkg. frozen chopped spinach, thawed
3 Tbsp. olive oil
3/4 c. finely chopped onion
1/2 c. Italian-style bread crumbs
1/2 tsp. salt
1/8 tsp. ground pepper (optional)
2 or more Tbsp. grated Parmesan cheese (more if you love cheese)

Preparation

Preheat oven to 375\u00b0.
Cut a 1/2-inch slice from the top of each tomato.
Carefully scoop out pulp.
Chop pulp and set aside. Place tomato shells upside down to drain.