TOMATOES STUFFED WITH SAUSAGE

Steps:

• Preheat the oven to 450 degrees.
• Cut away and discard the core of each tomato. Cut off and reserve a thin slice from the bottom of each. Using a melon-ball scoop or small spoon, hollow out the center of each tomato, leaving a shell. Reserve the scooped-out portion. There should be about 1 1/2 cups.
• Clean and finely chop the mushrooms. There should be about 2 cups.
• Heat the butter in a heavy skillet, and add 1 cup of the onions and 3 teaspoons of the garlic. Cook briefly, stirring, until onions are wilted. Add the mushrooms, and sprinkle with lemon juice. Stir until the mushrooms give up their liquid. Continue cooking, stirring, until the liquid evaporates.
• Spoon and scrape the mixture into a mixing bowl, and let cool slightly. Add the sausage, bread crumbs, parsley, egg yolk, salt and pepper. Blend thoroughly.
• Fill each tomato with an equal portion of the mixture, piling it up as necessary and smoothing it over. Top each tomato with the reserved rounds sliced from the bottom of each tomato.
• Heat 1 tablespoon of the oil in a saucepan, and add the remaining 1 cup of onions and 2 teaspoons garlic. Cook, stirring, until wilted. Add the thyme, bay leaf and the reserved scooped-out tomato, with salt and pepper to taste. Cook, stirring, about 2 minutes.
• Spoon the mixture into a baking dish large enough to hold the tomatoes in one layer. Arrange the tomatoes bottom-side-down over the sauce. Brush the tops with the remaining 1 tablespoon oil.
• Place in the oven, and bake 30 minutes. Discard the bay leaf, and serve with sauce spooned over.