8 lg. firm tomatoes
Salt
2 pkg. (10 oz.) frozen chopped spinach, thawed & squeezed dry
Butter topping
1 c. grated Parmesan cheese
1/2 c. bread crumbs

Halve tomatoes; remove center core and some seeds leaving all pulp. Sprinkle with salt. Fill with spinach. Spread thickly with butter topping. Top with Parmesan mixed with crumbs. Bake 15 minutes or until soft. Place briefly under broiler to brown.

BUTTER TOPPING:

Mix together: 2 tbsp. minced shallots 2 crushed garlic cloves 2 tbsp. parsley 1/2 tbsp. salt Pepper