You are here: Home » Recipes » Tomatoes Florentine Tomatoes Florentine Recipe by American Profile Yield 8 servings A light, easy stuffing of spinach, bread crumbs, onions and cheese fills these baked tomatoes. High Cotton Food Styling & Photography PrintEmail "My family insists that I serve this with a standing rib roast. One of our sons doesn't like tomatoes, so I make a tiny casserole for him using all of the other ingredients - except the tomatoes - and sprinkle grated cheese on top." Ingredients 1 (10-ounce) package frozen chopped spinach2 large tomatoes, cut into 3/4-inch-thick slices1/2 cup dry Italian-seasoned bread crumbs1/2 cup chopped green onions (white and green parts)3 eggs, beaten1/4 cup (1/2 stick) butter, melted1/4 cup grated Parmesan1/4 teaspoon minced garlic1/2 teaspoon salt1/4 teaspoon dried thyme leaves2 to 3 dashes hot pepper sauce Instructions Preheat oven to 350F. Grease a 13 x 9-inch glass baking dish. Cook spinach according to package directions. Drain well in a colander, pressing with paper towels to remove most of the liquid. Arrange tomato slices in a single layer in prepared pan. Combine bread crumbs, green onions, eggs, butter, Parmesan, garlic, salt, thyme and hot sauce in a medium bowl. Add spinach; mix well. Spoon equal amounts of the spinach mixture on top of each tomato slice. Bake, uncovered, 15 minutes. Recipe by Martha Wolf, Brighton, Mich .