Instructions: Late-season tomatoes are perfect for baking. Though theyre firm and sturdy.

baking brings out the flavor that couldnt fully mature in last months diminished sunshine. If you prefer substitute any creamy soft cheese, such as St. Honor or Explorateur (a triple cream cheese) for the blue cheese. Be sure to squeeze spinach as dry as possible to avoid a soggy filling.

MEAL PLAN: Prepare 4 servings of quick-cooking brown rice, Transfer to a serving bowl and toss with some chopped toasted walnuts, plenty of chopped flat-leaf parsley and a little olive oil. Serve the rice with the stuffed tomatoes and toasted Italian bread slices.

Preheat oven to 400F. Bring medium saucepan of water to a boil for tomatoes.

In medium bowl, mix spinach, cottage cheese, scallions, blue cheese and pepper until well blended, Gently stir in beans. Set aside.

With small, sharp knife, score an "X" in base of each tomato. Carefully drop tomatoes into boiling water and cook 20 seconds. Remove from water with slotted spoon. When cool enough to handle, peel tomatoes with paring knife and cut our cores, Cut each tomato in half horizontally through equator. With spoon, scoop out and discard seeds, then remove about half the flesh from each tomato half.

Divide spinach-cheese mixture among tomato halves, then place in shallow casserole just large enough to hold tomatoes. Bake until soft and beginning to exude juices, about 20 minutes,

Arrange salad greens in ring on each plate. Carefully transfer a tomato half to center of each. Serve at once.

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