Spinach Stuffed Tomatoes - cooking recipe

Ingredients

4 large ripe tomatoes
4 cups fresh spinach
1 cup cottage cheese (ricotta would work too)
1/4 cup parmesan cheese
1/2 cup breadcrumbs
1 teaspoon oregano

Preparation

Heat oven to 425. Lightly grease a baking dish.
Cut the top 1/4 inch off of the tomatoes. Scoop out the pulp and seeds. Discard the seeds and reserve the pulp. Chop the pulp.
Combine with cheeses, bread crumbs and spinach.
Stuff the tomatoes and place in the baking dish.
Cover loosely with foil and bake until the tomatoes are soft and the filling is set (about 30 minutes).
Remove foil and bake for 5 more minutes, allowing the tops to brown.