Stuffed tomatoes/tomates farcies
Bake My Day!
Stuffed tomatoes:

- 6 medium tomatoes, capped, scooped (keep and set aside the seeds and juice)
- approx. 125 gr button mushrooms, quartered
- 1 medium onion, finely chopped
- fresh herbs: parsley, thyme, bieslook
- 2 gloves garlic, minced
- 1 egg
- pepper, salt
- 1 tbs butter for greasing
(optional if not vegetarian: maybe some chopped cooked ham, or left over stewmeat?)

Buttered ovendish which holds tomatoes snugly set against each other.
  • Prepare tomatoes, set aside.
  • Heat butter in a skillet and combine mushrooms, onions and garlic. Sautee over medium heat for 4 minutes. Scoop out and combine with herbs, egg, season with pepper and salt.
  • Puree using a blender or food processor.
  • Scoop puree into tomatoes, crown with tops
  • Set aside until dinner
Bake in a preheated oven (200C) for approx. 25 minutes or until filling has souffleed and is firm to the touch.