Ingredients
- tomato, large; ripe1
- mushrooms, large or small culinary mushrooms1–2
- onion, about 1/4 inch (0.5 cm) thick1 slice
- basil, fresh or 2 tsp dried4 leaf
- parsley, fresh or 2 tsp dried flakes2 tbsp
- dill, leaves1 tsp
- black pepper2 dash
- garlic powder1 dash
- salt1 dash
- oil, for cooking5 drop
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
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 15–20 minutes.