Instructions: Cut tomatoes in half through the stem ends.

Scoop our pulp with a small spoon into small saucepan mash lightly.

Place tomato shells cut sides down on a paper towel Add mushrooms, shallot, and vermouth to pulp.

Cook over low heat until liquid evaporates and vegetables soften

(about 10 minutes)

Stir in sugar. Let cool slightly.

Heat oven to 450 degrees
Spoon mushroom mixture into tomatoes shells Place in a small baking dish
Bake until heated through, about 5 minutes.

Serve hot.

Serves 2.

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