Spinach Stuffed Baked Tomatoes

4 medium tomatoes
1/8 teaspoon salt
1 (10 ounce) pkg. frozen chopped spinach, cooked
1/2 cup grated Parmesan cheese, divided
2 tablespoon mayonnaise
2 teaspoon grated onion
1/8 teaspoon salt
1/8 teaspoon pepper

Slice off top of each tomato; scoop out some of the pulp, leaving shells intact. Sprinkle shells with 1/8 teaspoon salt. Invert on paper towels to drain. Drain cooked spinach. Press out excess liquid with back of spoon. Put spinach in blender or food processor and add 1/3 cup Parmesan cheese and remaining ingredients. Pulse several times or until mixture is well blended. Fill tomato shells with spinach mixture. Place in a 1 quart casserole and sprinkle with remaining cheese. Bake, uncovered, at 400 degrees for 15 minutes or until heated.
Yield: 4 servings.

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