1. Position knife blade in food processor bowl; add tomato. Pulse 6 to 8 times or until tomato is coarsely pureed.
2. Transfer tomato to a medium saucepan; add basil. Bring to a boil; reduce heat, and simmer 25 minutes, stirring frequently.
3. Combine spinach, ricotta cheese, eggs, and salt; stir well. Spoon spinach mixture evenly down centers of tortillas. Roll up tortillas; place seam side down in a 13- x 9- x 2-inch baking dish coated with cooking spray. Spoon tomato mixture over tortillas, and sprinkle with Parmesan cheese. Bake at 375° for 30 minutes or until thoroughly heated.