Spinach-Topped Tomatoes - cooking recipe

Ingredients
    1 (10 oz.) pkg. frozen, chopped spinach
    2 chicken bouillon cubes
    3 large tomatoes, halved
    1 c. soft bread crumbs
    1/2 c. chopped onion
    1 egg, beaten
    1/4 tsp. pepper
    shredded Parmesan cheese (optional)
    1/2 c. Parmesan cheese
    1/2 c. butter, melted
    1 garlic clove, minced
Preparation
    In 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 paper towel for 15 minutes to absorb excess moisture.

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