Poor Man's Tomatoes

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 large tomatoes
• 2 tablespoons fresh basil, chopped
• 4 teaspoons olive oil
• 10 ounces mushrooms, chopped very finely
• 1 small onion, chopped very finely
• 2 garlic cloves, finely chopped
• 1 tablespoon fresh parsley, chopped
• salt
• pepper
• 1 cup vegetable stock or 1 cup broth
• 1 tablespoon parmesan cheese, freshly grated

Recipe

• 1 preheat oven to 350 degrees.
• 2 slice a "lid" from the top of each tomato and set aside.
• 3 using a teaspoon, carefully scoop out the flesh from the tomato shells and chop the flesh.
• 4 place tomato flesh in a small bowl and add 1 tsp of the chopped fresh basil.
• 5 invert tomato shells on paper towels and drain.
• 6 heat 3 tsp of the olive oil in a skillet.
• 7 add the mushrooms, onion, garlic, parlsey and remaining basil, then season to taste with pepper.
• 8 cover and cook over low heat for 2 minutes, then remove the lid and cook, stirring occasionally, for an additional 8-10 minutes.
• 9 meanwhile, bring the stock to a boil and cook until reduced by three-quarters. stir in the tomato mixture and cook for an additional 3-4 minutes, or until thickened.
• 10 press the mixture through a strainer with a wooden spoon and stir it into the mushroom mixture.
• 11 stir in the parmesan cheese.
• 12 stand the tomatoes, right way up, in an ovenproof dish and season the insides with salt.
• 13 divide the filling mixture and fill each tomato with filling, replacing the "lids" when full.
• 14 brush with remaining olive oil and bake in the preheated oven for 15 minutes or until tender and cooked through.
• 15 serve warm.