4 Plum Tomatoes
4 Bay Leaves, crushed
4 Sprigs Thyme
1 Teaspoon Coarse Salt
Olive Oil, to coat
1 Package Portabella Mushrooms, finely chopped
1 Preserved Black Truffle, finely chopped
1/8 Teaspoon White Truffle Oil
1 Tablespoon Butter
2 Tablespoons Dry White Wine
½ Cup Pignoli Nuts
- Monder the tomatoes: Bring water to a boil (enough to cover the tomatoes). De-stem the tomatoes and on the opposite side make an “X” with a paring knife. Drop the tomatoes in the water for no more than 90 seconds. Take the tomatoes out with a slotted spoon and shock in an ice-bath. Peel off the skin, slice in half horizontally, remove the seeds.
- Preheat the oven to 200 degrees Fahrenheit. On a baking sheet with parchment, place the tomato halves in a row. Sprinkle the crushed bay leaves, thyme leaves, thyme stems, salt and coat with olive oil. Bake for 1-2 hours.
- Rinse the mushrooms and finely chop. Chop truffle. Heat butter in a skillet and add the mushrooms and truffle. Saute for 2 minutes. Add salt. Saute for another minute and add white wine. Cover with parchment. Keep heat on medium-low for another 2 minutes or until all the liquid has evaporated. Add truffle oil, reserve and keep warm.
- Toast the pignoli nuts in the same skillet until lightly browned. Add to mushroom mixture.
- When the tomatoes are done, remove the bay leaves and thyme stems. Stuff tomatoes with mushroom mixture and serve with a protein.