Greenback Tomatoes

This is a great recipe to use your bounty of fresh, home-grown tomatoes. I use my potato ricer to squeeze the water out of cooked spinach - it does a wonderful job.

• Ready In: 50 mins
• Serves: 12

Ingredients

• 2 (10 ounce) packages frozen chopped spinach
• 2  cups  progresso  Italian seasoned breadcrumbs
• 6  green onions, chopped
• 6  eggs, slightly beaten
• 1⁄2 cup  melted butter
• 1⁄2 cup  grated parmesan cheese
• 1⁄4 teaspoon Worcestershire sauce
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon white pepper
• 1  teaspoon dried thyme leaves
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon Tabasco sauce
• 1⁄8 teaspoon ground cayenne pepper
• 12  slices tomatoes (large thick slices)

Directions

1. Preheat oven to 350 degrees.
2. Cook spinach according to package directions and squeeze dry.
3. In large mixing bowl combine bread crumbs, onions, eggs, butter, parmesean cheese, worcestershire and all remaining seasonings including tabaso sauce.
4. Add spinach to bread crumb mixture.
5. Arrange tomato slices in buttered shallow baking dish.
6. Mound spinach mixture on top of each tomato slice.
7. Bake for about 15-20 minutes.