Tomates Farcies (Stuffed tomatoes)

• 8 medium to large tomatoes, about 3 1/2 pounds
• 1/4 pound sausage meat in bulk
• 1 1/2 cups finely chopped onion
• 2 teaspoons finely minced garlic
• 1/2 pound lean pork, cut into cubes
• 1/4 pound mushrooms, thinly sliced
• 1/2 teaspoon dried thyme
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons butter
• 1 bay leaf
• 1/4 cup plus 1 tablespoon finely chopped parsley
• 2 eggs, lightly beaten
• 1 cup fine fresh bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon olive oil

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

tomatoes, sausage, onion, garlic, lean pork, mushrooms, thyme, salt, freshly ground pepper, butter, bay leaf, parsley, eggs, bread crumbs, parmesan cheese, olive oil

Taken from cooking.nytimes.com/recipes/5239 (may not work)