Keto stuffs these tomatoes with a delicious combination of mushrooms and herbs before baking. Use oyster mushrooms or a mix of domesticated and wild mushrooms – like chanterelles or porcini. Serve one per person at a supra.
Slice the top fifth off the tomatoes. Carefully scoop their insides out, turning the seeds and cores into a bowl. Arrange the tomato shells in a shallow baking or pie dish.
In a medium frying pan, heat the oil. Stir in the onion, fenugreek and coriander seeds and cook slowly for 5 minutes. Add the garlic and continue to cook until the onions are pale gold, 7–8 minutes. Add the mushrooms and cook over medium-high heat, stirring occasionally, until the mushroom water starts to dry out and the mushrooms begin to sauté, about 15 minutes. Remove from the heat.
In a small saucepan, melt the butter. When it’s frothing, add the flour, stirring constantly with a wooden spoon or whisk for 2 minutes. Add the water and cook for 2–3 minutes more, or until the mixture starts to thicken. Remove from the heat and stir into the mushrooms. Fold in the chopped herbs and season with salt and black pepper.
Using a hand blender, purée the tomato cores and seeds, basil and garlic together. Add the olive oil and blend again. Pour the mixture into a strainer, pushing the juices through with a spoon. Season with salt and pepper.
Fill each tomato to the top with the mushroom mixture. Top each tomato with a slice or sprinkling of cheese. Pour the tomato sauce into the dish around the tomatoes.
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