Instructions

1. Preheat oven to 375 (F).
2. Cut a 1/2-inch slice from the top of each tomato.
3. Carefully scoop out pulp.
4. Chop pulp and set aside.
5. Place tomato shells upside down to drain.
6. Squeeze out as much liquid from spinach as possible; set aside.
7. In a skillet heat olive oil until hot.
8. Add onion.
9. Sauté for 2 minutes.
10. Stir in bread crumbs, salt, black pepper, reserved chopped tomato and spinach.
11. Cook and stir until hot.
12. Spoon into tomato shells, piling high.
13. Sprinkle each stuffed tomato with one teaspoon parmesan cheese.
14. Place in an oiled 10- by 6- by 2-inch baking pan.
15. Bake, uncovered, until tomatoes are soft, about 30 minutes.