Spinach-Artichoke Stuffed Tomatoes

• 8 medium tomatoes, tops cut off and insides scooped out
• 2 packages frozen spinach, thawed and drained very,very well
• 1 (14 ounce) can artichoke hearts, also drained well
• 4 tablespoons light mayonnaise
• 4 tablespoons melted butter
• 2/3 cup parmesan cheese
• 1/2 teaspoon Worcestershire sauce
• 1 -2 dash hot sauce
• 2 tablespoons chopped onions
• 1 clove garlic, minced
• 1 dash Mrs. Dash seasoning mix, oregano garlic tomato seasoning
• 1 tablespoon dried parsley (and other herbs)
• salt and pepper
• breadcrumbs, for the topping
• olive oil

1. Combine all ingredients except for the breadcrumbs and olive oil.
2. Place about 2-3 tablespoons in each tomato.
3. Sprinke with breadcrumbs on top and a dash of olive oil (I use a cooking spray which evenly coats the breadcrumbs).
4. Bake at 375 degrees for approx 25 minutes until done.

tomatoes, frozen spinach, well, light mayonnaise, butter, parmesan cheese, worcestershire sauce, hot sauce, onions, clove garlic, seasoning mix, parsley, salt, breadcrumbs, olive oil

Taken from www.food.com/recipe/spinach-artichoke-stuffed-tomatoes-88974 (may not work)