Tomatoes Stuffed With Spinach Rockefeller

• 4 (10-ounce) packages frozen chopped spinach
• 12 large firm tomatoes
• 1 cup finely chopped onion
• 1/2 cup butter or margarine
• 1 cup seasoned fine dry breadcrumbs
• 4 eggs, beaten
• 2 teaspoons salt
• 1 teaspoon dried whole thyme
• 1/4 cup plus 2 tablespoons grated Parmesan cheese

1. Cook spinach according to package directions. Drain and set aside.
2. Remove stems from tomatoes, and cut a 1/4-inch slice from the top of each. Scoop out pulp, leaving shells intact. Reserve pulp for use in another recipe. Invert tomato shells on paper towels to drain; set aside.
3. Saute onion in butter in a medium saucepan over low heat until tender. Add spinach, breadcrumbs, eggs, salt, and thyme; stir well. Spoon mixture into prepared tomato shells. Sprinkle cheese over top of tomatoes. Place tomatoes in two lightly greased baking dishes. Bake at 350u0b0 for 20 minutes or until browned. Serve immediately.

spinach, tomatoes, onion, butter, breadcrumbs, eggs, salt, thyme, parmesan cheese

Taken from www.myrecipes.com/recipe/tomatoes-stuffed-with-spinach-rockefeller (may not work)