6 lg. firm tomatoes
Salt
2 (10 oz.) pkgs. frozen spinach
1/4 c. butter
1/4 c. minced onion
1/4 c. unsifted all-purpose flour
1/4 tsp. pepper
1/2 tsp. nutmeg
1/4 c. heavy or whipping cream
6 tbsp. buttered stale bread crumbs

About 45 minutes before serving, start heating oven to 350 degrees. Cut a thin slice from top of each tomato. Scoop out pulp and reserve, then stand tomatoes upside down. Sprinkle inside with salt.

Cook spinach as label directs, drain, squeeze out all water. Turn out onto wooden board and chop very fine. In large skillet saute onion 5 minutes in butter. Stir in flour, 1 teaspoon salt, pepper, nutmeg, spinach, tomato pulp, and cream. Stir lightly, simmering until creamy.

Fill tomatoes with spinach mixture. Top with buttered crumbs. Place in a foil lined pan, bake 20 minutes or until just tender and crumbs are brown. 6 servings.