Florida-style Stuffed Tomatoes

Ingredients

6 large tomatoes
1/2 lb fresh spinach
3 carrots
1 small onion
1 cup firmly packed parsley
1/4 cup butter or margarine
1 tsp salt
1/2 tsp nutmeg
1/8 tsp pepper

Directions

Cut a thin slice from the stem end of each tomato.  Scoop out center leaving 1/4" thick shell.  Preheat oven to 350*.  Remove stems from spinach.  Coarsely chop carrots, onions, parsley and spinach.  Melt butter in large skillet and saute vegetables until crisp/tender about 2 minutes.  Add salt, nutmeg and pepper.  Spoon into tomato shells.  Place in shallow pan; add hot water to 1/4" depth.  Bake uncovered for 15 minutes.