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

BUTTER TOPPING:

1 c. butter
2 tbsp. minced shallots, or onions
2 garlic cloves, crushed
2 tbsp. minced parsley
1/2 tsp. salt
Fresh ground pepper to taste

Preheat oven to 350 degrees. Cut top (1/3) off tomatoes and remove center core and seeds, leaving all of pulp intact. Sprinkle with salt if desired. Fill with spinach. Spread thickly with Butter Topping. Top with Parmesan mixed with bread crumbs.

Bake until soft, about 15 minutes. Place briefly under broiler to brown topping.