Vera Cruz Tomatoes

Here's a tasty way to use up those end-of-the-summer tomatoes.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  tomatoes
•  salt
• 3  slices bacon
• 1⁄4  finely chopped onion
• 1 (9 ounce) bag fresh spinach, rinsed,dried and coarse stems removed
• 1⁄4 cup sour cream
• 1⁄2 cup  shredded mozzarella cheese

Directions

1. Cut a thin slice from the top of each tomato and carefully scoop out the insides; sprinkle the shells with salt and invert onto paper towels to drain while you prepare the stuffing.
2. In a large skillet, fry the bacon until crisp; drain on paper towels and crumble; pour off all but 2 T of fat from the skillet.
3. Cook the onions in the bacon drippings for 5 minutes.
4. Slice the spinach into medium-sized pieces, stir into the skillet and cook for 3-5 minutes, until wilted; remove from the heat and allow to cool.
5. Meanwhile, heat the oven to 375°.
6. Add the sour cream and bacon to the spinach; stir well to combine and fill the tomatoes with the mixture and place in a greased 8-inch baking dish or pie plate.
7. Bake for 20-30 minutes, until tender.
8. Top with the shredded cheese and bake 2-3 minutes longer.