Instructions: Cut tomatoes in half horizontally. Scoop out centers, leaving 1/4-inch shell, invert shell to drain. In 10-inch skillet, cook breadcrumbs, onions and basil in margarine until lightly browned. Reserve 1/4 cup crumb mixture; add spinach and half of Velveeta to remaining crumb mixture. Mix lightly. Place tomatoes in shallow baking dish; fill with spinach mixture. Top with reserved crumb mixture and Parmesan cheese.

Bake at 350 degrees for 20 minutes. Top with remaining Velveeta; continue baking until cheese begins to melt.

6 Servings.

FLN Neve

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