Review of last recipe - I wasn't thinking while typing the vichyssoise recipe, but use an immersion blender (if you have one) instead of a sieve. I ate it warmed up and cold (since it was 85+ degrees when I made it), and prefer it cold, though it's probably not my favorite soup in the world.

TODAY'S RECIPE - BAKED STUFFED TOMATOES

8 slightly under ripe tomatoes, halved
4 tbsp butter
1/3 c minced shallots
2 c finely chopped mushrooms
2 tsp crushed dried rosemary
1/2 tsp salt
pepper
4 tsp toasted homemade breadcrumbs

With a melon baller, scoop out pulp of tomatoes, taking care not to pierce the skin. Coarsely chop the pulp and place in a sieve to drain. Reserve.

Melt 3 tbsp butter in a saucepan. Add the shallots and mushroom. Saute over low heat until their juices evaporate, about 10 minutes. Mix in the rosemary, salt and pepper. Combine with the drained, chopped tomato pulp. Spoon the mixture into the tomato shells. Sprinkle each with 1/2 tsp breadcrumbs and dot with butter. Place in a shallow baking dish and bake in 350 degree oven for 40 minutes or until tops are lightly browned.

Serves 8