Preheat oven to 350 degrees. Halve tomatoes and scoop out the core and seeds. Place halves into a casserole dish and sprinkle with salt.

Thaw spinach and squeeze it dry between paper towels. Fill the tomatoes with the spinach. Mix the margarine, shallots, garlic and parsley. Divide the mixture among the tomatoes.

Mix the bread crumbs with the Parmesan cheese. Top the tomatoes with the mixture. Bake until soft (about 15 minutes). Place briefly under the broiler to crisp the topping.

This recipe yields 4 servings.

Nutritional Analysis Per Serving: Calories 150; Fat (grams) 7; Percent calories from fat 42; Percent polyunsaturated 12; Percent saturated 12; Percent monounsaturated 18; Cholesterol (milligrams) 5; Sodium (milligrams) 270; Protein (grams) 7; Carbohydrate (grams) 15; Fiber (grams) 3.5.