Baked Tomatoes

These wonderful tomatoes are equally good warm or cool. They can be filled
with a variety of fillings, such as spinach, zucchini or mushrooms, just
let your imagination and taste go. They can be served either as an
appetizer or can accompany a roast or grilled fish.

Makes 6 servings.

>From Daniel Pace.

6 medium-sized tomatoes
Salt
1/4 lb. fresh mushrooms
1/2 cup olive oil
2 Tbsp. green onions
2 Tbsp. fresh parsley
1/2 cup fresh bread crumbs
1 Tbsp. fresh chives
Black pepper
Large pinch dried oregano

Wash tomatoes; cut off tops and scoop out center flesh. Discard seeds.
Sprinkle tomatoes' "shells" with salt and turn them upside down on plate
to drain. Clean mushrooms with paper towels; mince finely. If stems are
fresh and white, include them. In heavy skillet, heat 4 tablespoons olive
oil. Add finely minced mushrooms and finely chopped green onions. Cook 3-5
minutes until mushrooms are soft and lightly brown. Add finely chopped
parsley, bread crumbs and finely minced chives. Season with salt and
finely ground pepper; blend mixture thoroughly. Remove from heat. If
mixture seems too dry, add some finely diced tomato pulp. Fill tomato
shells with mushroom mixture. Arrange tomatoes in oiled baking dish;
dribble olive oil over each. Bake tomatoes 10-15 minutes; serve warm or
cool.

Jenn B In SEMO



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