Stuffed Tomatoes

• 1 large, ripe tomato
• 1 large, or 2 small culinary mushrooms
• 1 sliced onion slab, or coin, about ¼ inch (0.5 cm) thick
• 4 fresh basil leaves or 2 tsp dried basil
• 2 tbsp fresh parsley or 2 tsp dried parsley flakes
• 1 tsp dill weed
• 2 dashes black pepper
• 1 dash garlic powder
• 1 dash salt
• 5 drops cooking oil

Ingredients for 1 serving (305 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   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.

2. 2

   Remove this ring to expose the juicy seed compartments.

3. 3

   Slice the mushrooms into small, flat slabs, and cut the onion coin in quarters, like a pie or quiche. Separate the layers.

4. 4

   In the open ring sprinkle the dried spices.

5. 5

   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.

6. 6

   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.

   Oven
7. 7

   Place the tomato on the oil and the pan into an oven preheated to 350°F (180°C).

   Oven
8. 8

   Roast for 15–20 minutes.