Tomatoes Rockefeller

This recipe is from the Cookbook, "The Encyclopedia of Creative Cooking" Published by Weathervane Books in 1980. Edited by Charlotte Turgeon. This is one of those HUGE Cookbooks, with 2000 recipes and 800 photos. Because I don't really like vegetables very much, I stumbled upon this recipe while looking for a use for tomatoes, which I do like. I love this, and have been making it over and over. I hope you try it and like it too. BTW, I use Panko for the breadcrumbs.

• Ready In: 25 mins
• Serves: 1

Ingredients

• 1  large tomatoes, cut in half, seeds removed
• 1  tablespoon onion, finely chopped
• 1  tablespoon parsley, finely chopped
• 1  tablespoon butter
• 1⁄4 cup spinach, chopped and drained
• 1  dash salt
• 1  dash pepper
• 1⁄8 teaspoon paprika
• 2  tablespoons  breadcrumbs

Directions

1. Place tomato in shallow baking dish, cut side up.
2. Mix rest of ingredients except crumbs. Divide and spread evenly over tomato halves.
3. Top with Bread Crumbs. (I use Panko).
4. Bake in preheated 375 oven 15 minutes or until crumbs are toasted and tomato is heated.