Stuffed Tomatoes

Cut tops off tomatoes. Using a teaspoon, carefully remove, and reserve, the pulp. Force pulp through strainer, rendering at least 1/2 cup of juice. Lightly sprinkle pepper inside the tomato shells; invert on paper towels, and let drain. Over low heat, melt 2 Tbsp of butter in skillet. Add the garlic and onion. Saute until soft, about 5 min. Set aside. Drain thawed spinach , VERY Well. Combine onion and garlic with the half of the reserved tomato juice and the spinach, sour cream, cream cheese, mozzarella, Parmesan, basil, and 1/2 cup of the bread crumbs in a food processor. Blend thoroughly. If mixture appears too thin, gradually add more bread crumbs, if it's too thick, add more tomato juice.. Refrigerate 30 minutes. Meanwhile, preheat oven to 350. Scoop the filling mix into the tomato shells. Do not overpack. Top with more bread crumbs and dot with bits of the remaining butter. Place in lightly greased baking dish and bake for 20 - 30 minutes. Makes 5 servings This is a wonderful accompaniment for steaks or chops on the grill. It also makes a lovely luncheon main dish. Serve with a crisp green salad and some freshly baked bread.