Spinach-Stuffed Tomatoes

• 8 large tomatoes
• 8 tablespoons hot cooked spinach
• butter
• salt and

Slice tops off tomatoes; scoop out interiors carefully and discard.

Rub hot cooked spinach twice through a fine sieve; add butter, and season to taste with salt and freshly ground black pepper. Fill tomatoes with the hot purée; sprinkle with freshly grated Parmesan and dot with butter. Arrange filled tomatoes in a buttered baking dish and bake in a slow