Author: From Wikibooks.org
Recipe type: Entree
- 1 large, ripe tomato
- 1 large, or 2 small culinary mushrooms
- 1 sliced onion slab, or coin, approx ¼th inch (0.5cm) thick.
- 4 fresh basil leaves, or 2 tsp dried basil
- 2 tbls fresh parsley, or 2 tsp dried parsley flakes
- 1 tsp dill weed
- 2 dashes black pepper
- 1 dash of garlic powder
- 1 dash salt
- 5 drops cooking oil
- On the head of a fresh tomato, cut two concentric rings, one near the stem, the other near the slope of the tomato's shoulder.
- Remove this ring to expose the juicy seed compartments.
- Slice the mushrooms into small, flat slabs, and cut the onion coin in quarters, like a pie or quiche. Separate the layers.
- In the open ring sprinkle the dried spices.
- Force the mushrooms and small arcs of onion through the spices and into the seed compartments, pushing the basil/dill/parsley/etc in with them - stuff in as many as possible without forcing out tomato pulp. (If using fresh basil leaves, fold them over the slices of mushrooms and push them in together.)
- Drizzle five or so drops of cooking oil in a spot on a baking sheet or small roasting flat. Rub in a small circle with a diameter equal to the foot, or butt of the tomato.
- Place the tomato on the oil and the pan into an oven preheated to 350° F (180° C).
- Roast for 15 to 20 minutes
The onion slice will produce enough pieces for at least four stuffed tomatoes. If making several, one should be all you need.