| Metric | Ingredient | Imperial |
| 6 | tomatoes | 6 |
| 10 ml | butter | 2 teaspoons |
| 1 | small onion, finely chopped | 1 |
| 1 | clove garlic, minced | 1 |
| 1 | package (12 oz / 340 g) frozen chopped spinach, thawed & drained |
1 |
| 75 ml | milk | 1/3 cup |
| – | salt & pepper to taste | – |
| 30 ml | fine dry bread crumbs | 2 tablespoons |
| 30 ml | fresh parsley, chopped | 2 tablespoons |
| 10 ml | parmesan cheese, grated | 2 teaspoons |
Cut a slice from top of each tomato. Scoop out pulp to halfway down tomato and save for sauce or soup.
In skillet; melt butter. Stir in onion and garlic. Cook over medium heat until tender. Stir in spinach, milk and salt and pepper to taste. Spoon mixture into tomatoes and arrange in ovenproof serving dish.
Combine bread crumbs, parsley and cheese. Sprinkle over top of tomatoes. Bake in preheated 400 F (200 C) oven for 20 minutes or until heated through.
Serves 6