Ingredients
- 48 ounces tomatoes (6 large, or 12 small ones, about 8 ounces each)
- 1/2 to 3/4 teaspoon salt
- 1 pound mushrooms (white button mushrooms, thinly sliced)
- 3 tablespoons lemon juice
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dry mustard
- 2 tablespoons parsley, finely chopped
- 1 tablespoon chives, finely chopped
- 1 teaspoon fresh basil, finely chopped
- 1/2 teaspoon dried marjoram
- 1 garlic clove, crushed
How to Make
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Step 1: Cut a 1"-1 1/2" opening in the stem end of each tomato.
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Step 2: Remove seeds and pulp.
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Step 3: Sprinkle salt lightly inside tomatoes.
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Step 4: Turn upside down and drain on paper towels for 1 hour.
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Step 5: Meanwhile, combine all remaining ingredients.
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Step 6: Toss lightly and let marinate for 1 hour.
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Step 7: Fill the tomatoes with the mushroom mixture.
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Step 8: If there is dressing left, divide it equally among all tomatoes.
We hope you enjoy this recipe!
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