Ingredients

• 18 large Roma Tomatoes
• Sea salt
• 2 oz butter or smart balance butter
• 2 1/2 lbs fresh spinach, chopped
• 3 cups smoked Gouda cheese, shredded
• 2 medium Vidalia onions
• 4 drops Texas Pete hot sause (or 2 drops Tobasco)
• 2 teaspoons ground thyme
• 4 eggs beaten
• 3 cups bread crumbs
• 1/4 cup Parmesan cheese, grated

Directions

1. Slice tomatoes in half, scoop out seeds and pulp, salt lightly with sea salt and turn upside down onto paper towels to drain for 30 minutes.
2. Saute spinach in butter and a pinch of sea salt; let cool and squeeze dry.
3. Combine spinach with Gouda cheese, onion, hot sause, thyme, eggs and bread crumbs; mix well.
4. Stuff tomatoes with the mixture and sprinkle the top with Parmesan cheese.
5. Bake at 375 for 10 minutes or until tomatoes are heated through and tops are browned.

Serves 12