Prepare about 20 cherry tomatoes or 4-6 full-size tomatoes for stuffing by cutting off blossom end, scooping out pulp (reserve for other use), and turning upside down to drain. Scooping out the tomato innards is easier if you have a serrate-edge grapefruit spoon.
In 4 tablespoons butter saute 1 small onion, diced, 2 cloves garlic, pressed. When onions soften, add:
½ cup soft whole-wheat breadcrumbs
½ teaspoon sweet basil
1/8 teaspoon dried rosemary
Salt and pepper to taste
1 10-ounce box frozen chopped spinach thawed well and drained
(I've also used fresh spinach, cooked and chopped.
Remove from heat and stir in
1 well-beaten egg
¼ cup Parmesan cheese
Preheat oven to 400 degrees. Let spinach mixture cool until it can be handled, then stuff into prepared tomato shells. Bake stuffed tomatoes for about 20 minutes, or until the tops are slightly browned and crunchy. For cherry tomatoes, bake for 10-12 minutes.
From Crescent Dragonwagon in her Dairy Hollow House cookbook