Serves 4.

Ingredients

4 or 5 medium, firm, ripe, tomatoes
Salt
1 pkg. frozen chopped spinach, thawed and drained
1 cu. cooked rice
1 sm. chopped onion
2 T oil
1 clove garlic, minced
¼ t. basil
¼ t. salt
pinch pepper
⅓ cu. grated Parmesan cheese
1 cu. shredded mozzarella cheese

Directions

Cut ½" slice off top of each tomato and discard. Cut out core of each tomato and scoop out and discard. Sprinkle insides of tomatoes lightly with salt. Let tomatoes drain, inverted, on wire rack.

Heat 1 T oil. Sauté onion and garlic for about 1 minute.

Heat oven to 350F.

In large bowl, combine spinach, onion, garlic, cooked rice, basil, salt, pepper, Parmesan cheese, Mozzarella Cheese and 1 T oil.

Spoon mixture into the tomatoes. Place tomatoes in a greased, shallow casserole dish. Bake until tomatoes are tender, but not soft, about 20 minutes. Serves 4.