6 large ripe tomatoes
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
3 tbsp. olive oil
3/4 c. finely chopped onion
1/2 c. Progresso Italian bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. grated Parmesan cheese

Cut a 1/2-inch slice from the top of each tomato. Carefully scoop out pulp (a mellon baller works well). Chop pulp. Drain and set aside. Place tomato shells upside-down on paper towels to drain.

In a large skillet, heat olive oil. Add onion and sauté for 2 minutes. Stir in bread crumbs, salt, pepper, chopped tomato and spinach. Cook and stir until hot. Spoon mixture into tomato shells. Sprinkle each stuffed tomato with Parmesan cheese. Place in a lightly greased baking dish and bake at 350°F, uncovered, about 30 minutes.

Serves 6.