4 large ripe beefsteak tomatoes
2 packs frozen spinach
Approx. 1-2 cups Italian breadcrumbs
1 cup shredded Parmesan cheese
Salt, black pepper and a pinch of crushed red pepper
1 large chopped Vidalia onion
Chicken stock or vegetable stock
Heat a large pan to medium high. Add 2 Tablespoons olive oil. Saute onions until translucent but not browned. Add two boxes frozen spinach and lower heat, stiffing occasionally to melt the spinach.
Cut off tops and diced
Scoop out the insides enough to stuff with filling. Chop tomato pulp and seeds and add to pan. Add stock as needed, then breadcrumbs and tomato tops and pulp and and ¾ of the Parmesan cheese. Season
Stuff filling into tomatoes. Sprinkle Parmesan cheese over tops
Bake in a pie pan or low rim casserole dish with ¼ cup water on the base.
350 degrees until lightly brown on top about 20 minutes.