Terpene Recipes | Supper Recipes

4 large firm tomatoes Topping: ¼ cup bread crumbs ¼ cup grated Parmesan cheese

Filling: One 10-ounce package frozen chopped spinach 4 tsp. margarine 1 Tbs. minced shallots 1 garlic clove, chopped 1 Tbs. parsley chopped ¼ tsp. salt Freshly ground pepper to taste

Preheat oven to 350°F. Halve tomatoes and scoop out the core and seeds. Place halves into a casserole dish and sprinkle with salt. Thaw spinach and squeeze it dry between paper towels. Fill the tomatoes with the spinach. Mix the margarine, shallots, garlic, and parsley. Divide the mixture among the tomatoes. Mix the bread crumbs with the Parmesan cheese. Top the tomatoes with the mixture. Bake until soft (about 15 minutes). Place briefly under the broiler to crisp the topping. Yield: 4 servings.