-
1
Preheat the oven to 450 degrees.
-
2
Cut away and discard the core of each tomato.
-
3
Cut off and reserve a thin slice from the bottom of each.
-
4
Using a melon-ball scoop or small spoon, hollow out the center of each tomato, leaving a shell.
-
5
Reserve the scooped-out portion.
-
6
There should be about 1 1/2 cups.
-
7
Clean and finely chop the mushrooms.
-
8
There should be about 2 cups.
-
9
Heat the butter in a heavy skillet, and add 1 cup of the onions and 3 teaspoons of the garlic.
-
10
Cook briefly, stirring, until onions are wilted.
-
11
Add the mushrooms, and sprinkle with lemon juice.
-
12
Stir until the mushrooms give up their liquid.
-
13
Continue cooking, stirring, until the liquid evaporates.
-
14
Spoon and scrape the mixture into a mixing bowl, and let cool slightly.
-
15
Add the sausage, bread crumbs, parsley, egg yolk, salt and pepper.
-
16
Blend thoroughly.
-
17
Fill each tomato with an equal portion of the mixture, piling it up as necessary and smoothing it over.
-
18
Top each tomato with the reserved rounds sliced from the bottom of each tomato.
-
19
Heat 1 tablespoon of the oil in a saucepan, and add the remaining 1 cup of onions and 2 teaspoons garlic.
-
20
Cook, stirring, until wilted.
-
21
Add the thyme, bay leaf and the reserved scooped-out tomato, with salt and pepper to taste.
-
22
Cook, stirring, about 2 minutes.
-
23
Spoon the mixture into a baking dish large enough to hold the tomatoes in one layer.
-
24
Arrange the tomatoes bottom-side-down over the sauce.
-
25
Brush the tops with the remaining 1 tablespoon oil.
-
26
Place in the oven, and bake 30 minutes.
-
27
Discard the bay leaf, and serve with sauce spooned over.
