Baked Spinach Stuffed Tomatoes

4 servings

4 firm ripe medium to large tomatoes, or 8 firm ripe small tomatoes

1 (10-ounce) package frozen chopped spinach, thawed, thoroughly drained by squeezing out moisture with the back of a wooden spoon
or about 1 pound fresh spinach, stems removed, wilted, and chopped (see note)

1 to 2 garlic clove(s), peeled and minced

1/3 cup plus 2 tablespoons grated Parmesan or Romano cheese, divided

Pinch of nutmeg or mace as desired (optional)

Salt and freshly ground black or white pepper to taste

With a sharp knife, cut about 1/16 to 1/8 inch from the top of each tomato; discard tops. If the tomatoes don't stand firmly flat, cut a very thin slice from the bottom of each. Scoop out the tomato pulp and seeds from each tomato, leaving 4 tomato shells. Discard pulp and seeds. Arrange tomato shells in an ungreased 8 x 8 x 2-inch or 9 x 9 x 2-inch baking dish.

In a medium bowl, combine spinach, garlic, 1/3 cup grated cheese, nutmeg or mace, if desired, and salt and pepper to taste, mixing well. Fill tomato cavities with spinach mixture, dividing evenly. Bake, uncovered, in a preheated moderate oven for about 25 minutes. Sprinkle remaining 2 tablespoons Parmesan or Romano cheese over tops of tomatoes, dividing evenly. Continue baking, uncovered, for about 5 to 7 minutes or until cheese is lightly browned and tomatoes are cooked through but not mushy and lose their shape. (Skin may be easily peeled from tomatoes after baking, if desired.) Garnish as desired.

Note: If using fresh spinach, place leaves in a large heavy skillet; add a few drops of water and place over low heat, uncovered, for 1 to 2 minutes until spinach starts to "wilt" or lose its shape. Do not overcook. Drain spinach thoroughly, pat dry with absorbent paper, and coarsely chop.

Variations: