Tomatoes au Gratin

Ingredients

• 6 medium Ripe Tomatoes (Original recipe calls for a dozen, adjusted for modern portions)
• 8 oz Mushrooms (Cremini or white button mushrooms work well)
• 2 tablespoons Butter
• 0.5 medium Onion (Finely chopped)
• 2 cloves Garlic (Minced)
• 0.5 cup Breadcrumbs (Bright-colored, finely ground)
• 0.25 cup Fresh Parsley (Chopped, for garnish)
• 2 tablespoons Olive Oil
• 0.25 teaspoon Salt
• 0.125 teaspoon Black Pepper

Instructions

1. 1Preheat oven to 375°F (190°C). Cut off the tops of the tomatoes and gently squeeze out the juice and seeds. Be careful not to damage the tomato walls.
2. 2Melt butter in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Add sliced mushrooms, salt, and pepper. Cook until the mushrooms are tender and have released their moisture, about 8-10 minutes. Remove from heat.
3. 3Fill each tomato with the mushroom mixture, mounding it slightly. Cut a small circle out of stiff paper (cardstock works well) slightly smaller than the opening of the tomato. Place the paper circle over the filling, exposing only the center. Sprinkle breadcrumbs over the exposed filling. Remove the paper circle.
4. 4Place the filled tomatoes in a baking dish. Drizzle olive oil around the tomatoes in the dish, about 1/8 inch deep. Bake for 30-35 minutes, or until the tomatoes are tender.
5. 5Carefully remove the tomatoes from the baking dish with a slotted spoon or egg-slice. Serve hot, garnished with fried or fresh parsley.