Gruyere Filled Beefsteak Tomatoes

• 4 large beefsteak tomatoes
• 1 34 cups heavy cream
• 2 zucchini, finely diced
• 2 red bell peppers, seeded and diced
• 3 ounces button mushrooms, finely chopped
• 1 garlic clove, crushed
• 1 34 cups gruyere cheese, grated

1. Skin the tomatoes by making an "x" in the bottom then plunging them into boiling water for 30 seconds, then into ice water to cool.
2. The skins will peel off easily.
3. Slice off the tops and scoop out the flesh.
4. Season the cavities with salt and pepper (or herb mixture of your choice).
5. Bring the cream to a boil in a heavy pot and reduce to about half.
6. Heat a little oil in a frying pan and cook the veggies and garlic until soft, about 5 minutes.
7. Add 2/3 cup of the grated cheese to the reduced cream and stir until it melts.
8. Remove from the heat and mix in the cooked vegetables.
9. Divide the filling between the tomatoes, top with the remaining cheese.
10. Bake in a 325-degree oven until the cheese melts.
11. Season to taste.
12. (I like to drizzle on a balsamic glaze.
13. ).

beefsteak tomatoes, heavy cream, zucchini, red bell peppers, button mushrooms, garlic, gruyere cheese

Taken from www.food.com/recipe/gruyere-filled-beefsteak-tomatoes-435323 (may not work)