Baked Stuffed Tomatoes

4 medium tomatoes
salt and pepper
1/4 cup olive oil
3 scallions, chopped
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1/3 cup fresh chopped parsley
1/2 tsp. dried basil
1/2 tsp. dried thyme
6 Tbsp. crumbled feta cheese
1 garlic clove, pressed

Slice the tops off the tomatoes. Scoop out the pulp, reserve.
Lightly salt and pepper the inside of the tomatoes and invert on paper towels to drain.
Saute the scallions and garlic and chopped tomato pulp in oil for 3 minutes.
Add spinach, parsley, basil and thyme.
Cook over med. til all liquid evaporates, stirring frequently. Stir in 3 Tbsp. of feta.
Stuff the tomatoes and place on greased cookie sheet.
Sprinkle the remaining cheee over tops and bake in preheated 375 oven for 10-15 minutes.
Don’t let the skins split.

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Bern’s Baked Stuffed Tomatoes