Florentine Harvest Tomatoes

A great side dish in the late summer when there's an abundance of Italian tomatoes on the vines!

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 8 -12  roma tomatoes
• 1 (10 ounce) package frozen chopped spinach
• 1  cup provolone cheese, shredded
• 1  tablespoon garlic, minced
• 1⁄2 cup parmesan cheese, grated
•  salt and pepper

Directions

1. Halve tomatoes lengthwise and scoop out a portion of the interior.
2. Season tomatoes with salt and pepper.
3. Defrost and squeeze dry spinach.
4. In a medium bowl, mix spinach, Provolone and garlic, breaking apart clumps of spinach.
5. Top tomatoes with plenty of spinach mixture.
6. Grate fresh Parmesan cheese on top.
7. Broil in oven until cheese is thoroughly melted and beginning to brown.