8 med. tomatoes
1 (10 oz.) pkg. frozen, chopped spinach
1 c. Pepperidge Farm herb stuffing
3 eggs, beaten
1/2 c. butter, melted
1/4 c. Parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. Accent
1 tsp. pepper (plain or lemon)

Top tomatoes and scoop out. Mix cooked spinach and stuffing. Add eggs, butter, Parmesan cheese, garlic salt, Accent and pepper. Stuff tomatoes with this mixture and bake for 20 minutes at 350 degrees. NOTE: Overly ripe tomatoes do not do as well as medium ripe ones.