Baked Stuffed Tomatoes

I tried to make these using the microwave,
they just turn to mush in that cooking method.
Bake in the oven and the tomatoes take on a
nice roasted flavor.

Ingredients:
4 large or 5 medium firm, ripe tomatoes
Salt
Frozen spinach,chopped
1/3 cup uncooked long-grain rice
1 tablespoon plus 2 teaspoons olive oil
1 tablespoon pine nuts
1 small garlic clove
1/4 teaspoon dried basil, crumbled
1/4 teaspoon salt
Pinch pepper
1/3 cup grated Parmesan cheese
2 teaspoons butter

Directions:
Cut 1/2 inch slice off top of each tomato and discard.
Cut out core of each tomato and scoop out and discard seeds.
Sprinkle insides of tomatoes lightly with salt.
Let tomatoes drain,inverted,on paper towels.
Defrost spinach and squeeze out water,
but do not squeeze very dry reserve.
Cook rice according to package directions until tender.
Transfer to medium bowl,reserve.
Heat 2 teaspoons of the oil in small skillet
over medium heat add pine nuts.
Saute until nuts are light brown, 30 to 45 seconds.
Transfer nuts immediately to paper towels to drain.
Heat oven to 350°F.
Process spinach in food processor coarsely chopped.
Add pine nuts; process 5 seconds.
Mince garlic add to reserved rice.
Add spinach mixture, basil, 1/4 teaspoon salt,
the pepper and remaining 1 tablespoon oil stir to mix.
Stir in cheese.Spoon rice mixture into tomatoes,
mounding slightly,dot tops of rice filling with butter.
Place tomatoes in greased shallow casserole.
Bake just until tomatoes are tender but not soft,
15 to 20 minutes.