3 lg. tomatoes
2 2/3 c. fresh bread crumbs
1/4 c. chopped onion
1 tsp. dried basil leaves, crushed
1/3 c. butter
1 (10 oz.) pkg. frozen chopped spinach, cooked, drained
1/4 lb. Velveeta pasteurized process cheese spread, cubed
1 tbsp. Kraft grated Parmesan cheese

Cut tomatoes in half horizontally. Scoop out centers, leaving 1/4 inch shell; invert shells to drain.

In 10 inch skillet, cook crumbs, onions and basil in butter until lightly browned. Reserve 1/4 cup crumb mixture; add spinach and half of process cheese spread to remaining crumb mixture. Mix lightly.

Place tomatoes in shallow baking dish; fill with spinach mixture. Top with combined reserved crumb mixture and Parmesan cheese. Bake at 350 degrees 20 minutes. Top with remaining process cheese spread; continue baking until process cheese spread begins to melt. 6 servings.