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Spinach-Stuffed Tomatoes

Recipe Type:	Side Dish
Servings:	8 servings
Ingredients:
8 medium-size vine-ripe Alabama tomatoes 2 10-ounce packages frozen chopped spinach 1 cup bread crumbs 1 cup grated Parmesan cheese 3 green onions, chopped 2 eggs 3 tablespoons melted butter 1/2 teaspoon thyme 1/2 teaspoon Accent 1/4 teaspoon garlic salt Dash of hot sauce Salt and pepper, to taste
Directions:
Cut tops from tomatoes and remove pulp, leaving shells intact. Reserve pulp for other uses. Sprinkle inside shell with salt. Invert to drain. Cook spinach according to package directions; drain well. Combine spinach and remaining ingredients; spoon into tomatoes. Bake at 325 degrees for 30 minutes.