Stuffed Tomatoes with Spinach

Name: Stuffed Tomatoes with Spinach
Yield: 8
Ingredients: 4 large tomatoes; 1/4 cup of butter or margarine; 1 large onion, finely chopped; 1 clove of garlic, minced; 1 cup of toasted breadcrumbs; 2 handfuls of cooked and chopped spinach; 2 eggs, beaten; salt to taste

1
4 large tomatoes
2
1/4 cup of butter or margarine
3
1 large onion, finely chopped
4
1 clove of garlic, minced
5
1 cup of toasted breadcrumbs
6
2 handfuls of cooked and chopped spinach
7
2 eggs, beaten
8
salt to taste

Ingredients

1
4 large tomatoes
2
1/4 cup of butter or margarine
3
1 large onion, finely chopped
4
1 clove of garlic, minced
5
1 cup of toasted breadcrumbs
6
2 handfuls of cooked and chopped spinach
7
2 eggs, beaten
8
salt to taste

Directions

1
Cut the tomatoes in half with a sharp knife
2
Using a spoon, remove about 1 tablespoon of pulp from each tomato half
3
Place the tomato halves, cut side up, in a baking dish
4
In a skillet, melt the butter or margarine, cook the onion and garlic for 5 minutes
5
Remove from heat
6
Combine the breadcrumbs, spinach, eggs, and salt
7
Fill the tomatoes with this mixture, mounding it slightly
8
Bake at moderate temperature (170°C) for about 30 minutes or until warm and tender
9
Serve hot