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.