I love the macro mode on my camera!!!

This recipe is one of my favorites from class this quarter and I am determined to perfect it.  (I went into a long rant here but I deleted it, you don’t need to hear it…….haha).

Equipment:

• Baking Sheet covered with foil
• Small sauce pan
• Stock pot filled with salty water
• Bowl with ice
• Paper towel
• Saute pan

Ingredients:

• Roma tomatoes, concasse (click) Save the guts and seeds from the tomatoes
• Parmesan Cheese
• Mushrooms, minced
• Fresh rosemary,        nomad herb garden
• Fresh thyme,  nomad herb garden
• Fresh oregano,  nomad herb garden
• Garlic, crushed
• Shallot, minced
• Extra virgin olive oil
• Salt and pepper, to taste
• Whole soft butter

Procedure:

1. Heat up olive oil in saute pan
2. Toast shallots and garlic then add mushrooms and sweat
3. Stir in herbs, salt, and pepper
4. Once the mushrooms have cooked down a little bit remove from heat and place on paper towel
5. Stuff tomatoes with mushroom mixture, top with parmesan, then place on baking sheet and cook at 225F for about an hour or so
6. In a small sauce pan take the tomato guts and seeds and reduce by half
7. Remove sauce pan from heat and strain
8. Stir butter into tomato sauce then plate tomatoes from oven and pour sauce on top

Enjoy,
Eric