Name: Spinach Stuffed Tomatoes                     Serves: 6

Category: Vegetable            Cuisine: Amer               Source: Ravina

Ingredients:
20 oz frozen spinach leaves, thawed
1/2 cup pine nuts
3/4 cup olive oil
2 medium onions, chopped
2 cloves garlic, minced
salt and pepper to taste
1/8 tsp ground nutmeg
6 medium tomatoes
1 1/2 tsp sugar
1 1/2 tsp dried basil
4 tbs 4C seasoned bread crumbs
Grated Parmesan cheese

Squeeze moisture from spinach. Saute pine nuts in 1/4 cup oil until golden.
Be careful, they burn easily.  Stir in onions and garlic, Saute 1-2 minutes.
Add 1/4 cup oil, spinach, salt, pepper and nutmeg. Remove from heat.

Cut thin slice from each tomato top. Hollow out tomatoes and drain well.
Sprinkle the inside of each tomato with salt, pepper, sugar and basil.  Fill
with spinach mixture. Arrange tomatoes in a buttered baking pan large enough
to avoid crowding. Top each tomato with 1 tbs bread crumbs and a sprinkle of
grated cheese. Drizzle remaining 1/4 cup oil.  Bake for 15 minutes at 350F.
Serve warm or chilled.