Recipe: Unstuffed Tomatoes

Unstuffed tomatoes
rec.food.cooking/David Wright/1996

8 to 10 large, ripe tomatoes
1 to 2 teaspoons dried basil
4 packages frozen spinach, thawed and squeezed to remove as much moisture as possible
2 cans artichoke quarters (not marinated)
1 cup bread crumbs, soaked in milk, or some other filling of your choice
2 eggs, beaten
juice of half a lemon
1/8 to 1/4 cup dried cranberries (optional - I happened to have some on hand and it seemed like a good idea at the time)
salt and pepper
1 cup Parmesan cheese, grated

Slice 1/4 inch off the stem-end of the tomatoes, core and drain them. (I save the trimmings for soup.)

Make two perpendicular cuts in each tomato so they will lie flat, and arrange them, core side up, in an oiled, 9x12 baking dish. Sprinkle on the basil.

Chop the artichokes, then mix with the spinach, bread, cranberries, lemon juice and eggs. Add salt and pepper to taste. Spread this mix over the tomatoes and cover with the Parmesan cheese.

Bake, uncovered, in a 350 degree oven for 45-50 minutes, then cover with foil for another 15 minutes or so until you re happy with the amount of moisture in the dish.