Spinach-Artichoke Stuffed Tomatoes

Monica J .Pileggi  (April 2004)

8 medium sized tomatoes, tops cut off and insides scooped out

2 packages of frozen spinach, thawed and drained very, very well

1 14 oz. can artichoke hearts, also drained well

4 tablespoons light mayonnaise

2 tablespoons melted butter

2/3 cups Parmesan cheese

1/2 teaspoon Worcestershire sauce

Dash or two of hot sauce

2 tablespoons chopped onion

1 small clove garlic, minced

Dash of Mrs. Dash Oregano, Garlic, Tomato seasoning

1 tablespoon dried parsley

Salt and pepper to taste

Breadcrumbs for the topping

Olive oil

Combine all ingredients except for the breadcrumbs and olive oil.  Place about 3 tablespoons in each tomato.  Sprinkle with breadcrumbs on top and a dash of olive oil.  I use a cooking spray, which evenly coats the breadcrumbs.

Bake at 375 degrees for 25 minutes or until cooked through.

Serves 8