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1
Preheat the oven to 425 degrees.
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2
Cut out the core of each tomato.
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3
Turn one tomato at a time on its side and cut a thin slice about half an inch thick from the top of each.
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4
Use a spoon or, preferably, a melon ball cutter to scrape out the inside of each tomato, leaving a whole shell for stuffing.
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5
Chop and set the spooned-out centers aside.
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6
There should be about two cups.
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7
Heat the sausage meat in a skillet, chopping with the side of a heavy metal spoon to break up lumps.
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8
Add one cup of the onion and half of the garlic.
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9
Cook, stirring, until onion is wilted.
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10
Add the cubed pork and mushrooms.
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11
Add thyme, salt and pepper to taste.
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12
Continue cooking 10 minutes.
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13
Meanwhile, heat the butter in a saucepan and add the remaining half cup of onion and the remaining garlic.
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14
When the onion is wilted, add the scooped-out tomato and bay leaf.
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15
Bring to the boil and simmer five minutes.
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16
When the pork mixture has cooked 10 minutes, spoon and scrape it into the container of a food processor.
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17
Blend until it is coarsefine.
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18
Scrape the mixture into a mixing bowl.
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19
Add one-quarter cup of the chopped parsley, the eggs and bread crumbs and salt and pepper to taste.
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20
Select a baking dish large enough to hold the tomatoes when they are arranged on the dish close together in one layer.
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21
Pour the chopped tomato sauce over the dish and smooth it over to distribute it evenly.
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22
Stuff the tomatoes with the pork mixture, smoothing it over, and arrange them stuffed side up on the tomato base.
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23
Sprinkle the tops with grated Parmesan cheese and the oil.
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24
Place in the oven and bake 25 minutes.
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25
Sprinkle with the remaining parsley.
