Ingredients: 1 1/4 lb. fresh spinach, 1/2 C. freshly grated Parmesan cheese, 2tbsp mayonnaise, 2 tsp grated onion, salt and pepper, 3 large or 6 medium ripe tomatoes
Preparation: Wash spinach well; trim, drain and cook in water clinging to it. Cook frozen spinach only until thawed and heated through. Drain and chop in processor or blender with 1/3 cup of the Parmesan, mayonnaise and onion. Season with salt and pepper. Halve large tomatoes or leave medium tomatoes whole. Scoop out seeds and some of the pulp. Sprinkle with a little salt and drain upside down for 5 minutes or more. Preheat oven to 400 degrees. Pile spinach into tomatoes; sprinkle with remaining Parmesan and place in ovenproof dish. Top each with dot of butter and bake for 10 to 15 minutes until bubbling hot.