Tomato Florentine

• 1 (10-oz.) package frozen chopped spinach, thawed
• 1/4 cup (1 oz.) grated Parmesan cheese
• 2 tablespoons olive oil, divided
• 2 tablespoons Japanese breadcrumbs (panko) or dry breadcrumbs
• 1 medium onion, chopped
• 4 garlic cloves, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 2 (28-oz.) can whole tomatoes, drained and coarsely chopped

1. Drain spinach well, pressing between paper towels.
2. Combine Parmesan cheese, 1 Tbsp. olive oil, and 2 Tbsp. breadcrumbs in a small bowl.
3. Cook onion in remaining 1 Tbsp. hot oil in a medium skillet over medium heat 5 minutes or until tender. Add garlic, and cook 1 more minute. Stir in spinach, and cook 2 minutes or until thoroughly heated. Remove from heat, and stir in salt, pepper, and nutmeg.
4. Place tomatoes in a 9-inch square baking dish. Spoon spinach mixture evenly over tomatoes; sprinkle with breadcrumb mixture.
5. Bake at 400u0b0 for 25 minutes or until golden brown. Serve immediately.

parmesan cheese, olive oil, japanese breadcrumbs, onion, garlic, salt, pepper, ground nutmeg, tomatoes

Taken from www.myrecipes.com/recipe/tomato-florentine (may not work)