1/4 c. butter
3/4 to 1 med. onion, minced
1 lg. garlic clove, minced
2 (10 oz.) pkg. frozen chopped spinach
1 c. dried bread crumbs
2 eggs, beaten
2 tsp. salt
4 lg. tomatoes, each cut in half

In skillet, over medium heat, cook onion and garlic in butter until onion is tender, about 5 minutes. Add spinach and cover. Cook spinach 8 minutes, separating spinach and stirring occasionally. Then, stir in bread crumbs, egg, and salt and cook until the eggs look like scrambled eggs. Set aside.

Place tomato halves, cut side up, in 13 x 9 inch baking dish. (If needed, cut thin slice from bottom of each tomato half so it stands upright.) Mound approximately 1/2 cup spinach mixture onto each tomato half. Cover and refrigerate.

About 45 minutes before serving, preheat oven to 350 degrees. Uncover and bake tomatoes 35 minutes until heated through. (Or about 50 minutes before serving, prepare tomatoes as above from the beginning and bake only 25 minutes or until heated through.)