Stuffed Tomatoes
Stuffed tomatoes made with a whole ripe tomato, mushroom and a little onion need almost no fat and only a few minutes of work. The trick is cutting a ring into the top so the seed compartments open up and hold the filling. Mushroom slices and onion arcs are pressed in with basil, parsley and dill, then roasted briefly. One onion slice stretches to fill at least four tomatoes, which suits a small batch.
Instructions
Cut two concentric rings into the top of the tomato, one close to the stem and the other out near the slope of the shoulder. Lift out the ring of flesh between them to expose the juicy seed compartments.
Slice the mushrooms into small, flat pieces. Cut the onion coin into quarters like a pie, then separate the layers into small arcs.
Sprinkle the dried spices into the open ring. Push the mushroom and onion pieces through the spices and into the seed compartments, carrying the herbs in with them. Pack in as much as will fit without forcing out the tomato pulp, and if you are using fresh basil, fold the leaves over the mushroom slices and push them in together.
Put about five drops of cooking oil on a baking sheet or small roasting pan and rub it into a small circle the width of the tomato's base. Set the tomato on the oiled spot.
Place the pan in an oven preheated to 350°F (180°C) and roast for 15 to 20 minutes.
Make it personal.
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