Spinach-Stuffed Tomatoes

From 1999 Taste of Home Annual Recipes

• Ready In: 15 mins
• Serves: 6

Ingredients

• 6  medium tomatoes
• 4  tablespoons butter, divided
• 1 (10 ounce) package spinach, chopped, thawed & drained
• 3⁄4 cup  dry breadcrumbs
• 1  teaspoon  italian seasoning
• 1⁄2 cup mozzarella cheese, shredded
• 1⁄8 teaspoon  garlic salt
• 1⁄8 teaspoon pepper

Directions

1. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-inch-thick shell. Invert the tomatoes onto paper towels to drain. Meanwhile, melt 2 Tablespoons of butter in a skillet. Add spinach; cook and stir for 7 minutes In a bowl, compine bread crumbs and Italian seasonings. Set aside 1/4 cup for topping. Add spinach and cheese to reamining crumb mixture. Sprinkle tomato shells with garlic salt and pepper; stuff with spinach mixture. Place in a greased 13-in x 9-in x 2-in baking dish. Melt remaining butter; toss with reserved crumbs. Sprinkle over tomatoes. Bake, uncovered, at 375 degrees for 20-25 min or until crumbs are lightly browned.