Preheat the oven to 425 degrees F, drizzle Olive oil into the bottom of a casserole dish.

To core the tomatoes use a melon baller, or a sharp knife inserted at an angle. Go around the top of

the tomato and then use a spoon to scoop out the core and seeds.

In a small bowl, beat the egg and stir in the ricotta. Add the spinach, garlic, onion powder, parsley,

and a pinch of salt & pepper. Mix well.

Fill each tomato with the ricotta mixture. Drizzle with olive oil and sprinkle a pinch of salt & pepper.

Roast for 15-20 minutes, or until tomatoes are soft and filling is set up. Turn the oven off.

Top with pieces of provolone and add back to the oven to melt the cheese. (The temperature will be

hot enough that you won't need to turn it back on.)

Serve as a light lunch or side dish!