Stuffed Tomatoes

Pull of the mushroom stems and add them to 1 cup of boiling water. Leave to soak.

In a large frying pan set over medium heat, warm olive oil. Add the spinach and cook for 2 minutes. Transfer the cooked spinach into a sieve set over a bowl and press out all of the moisture with the back of a wooden spoon. Transfer the spinach onto a cutting board and finely chop. Put in a large bowl and set aside.

Using a slotted spoon, gently remove the mushroom stems from the hot water. Strain the liquid through a fine sieve. Discard stems and reserve the liquid to use as stock later.

Put the frying pan back on the heat and add a good splash of olive oil. Saute the mushroom caps over high heat for 3-4 minutes until they begin to brown. Reduce the heat to medium and pour over the stock from the mushroom stems. Add the garlic and shallot, sprigs of thyme and lemon juice. Continue to cook the mushrooms until all the liquid has evaporated and the mushrooms are tender. Remove from heat, spread on to a plate and allow to cool. Locate and discard woody stems from thyme sprigs.

Stir the ricotta and mushrooms into the spinach. Add 2/3 of the Parmesan, nutmeg, and salt and pepper to taste. Cover and put into the refrigerator while you prepare the tomatoes for the filling.

Preheat the oven to 350ºF.

Cut into the tops of the tomatoes. Start from the outer edge of the tomato and angle the knife towards the stem, like you would carve a pumpkin. Remove the tops of the tomatoes and reserve to use as lids. Using a melon baller or spoon, carefully scoop the pulp out of the tomatoes. Reserve the pulp for the dressing.

Fold the egg yolk into the cheese and spinach mixture. Stuff the tomatoes with the mixture, piling it up well but without pressing down as this may cause the tomatoes to split.

Sprinkle the rest of the Parmesan on top and replace the tomato tops. Carefully place the tomatoes in an ovenproof dish and drizzle with olive oil. Place in the oven and bake for 20-30 minutes, or until the filling is heated through.

Meanwhile, make the dressing: Put the reserved tomato juice and pulp into a sieve and press with the juice out with the back of the spoon. Discard chunks of tomatoes and pulp. Poor the juice into a jar with a lid. Add mustard, vinegar, oil, and basil. Shake.

Drizzle some of the dressing over the cooked tomatoes before serving (you can save the extra for a salad).