12 firm, ripe tomatoes
4 Tbls. Olive oil
3 medium onions, thinly sliced
6 garlic cloves, finely chopped
1 pound ground chicken or turkey
1 tsp. fresh thyme leaves
1 Tbls. chopped fresh tarragon
1 bunch flat-leaf parsley, chopped
1/2 cup chicken broth
2 large eggs, beaten
2 Tbls. grated Parmesan cheese

Preheat oven to 350 Degrees.

Slice off the blossom end of each tomato and hollow out the insides with a small spoon. Set aside.

Heat a large saucepan over medium heat. Add the olive oil and onions. Sauté the onions until browned and caramelized, about 10 minutes. Add the garlic and sauté for 1 minute longer. Add the mushrooms and sauté until browned. Add the ground meat, 1/2 tsp. of the thyme, the tarragon, and the parsley. Cook 5 to 10 minutes longer, or until the chicken is lightly browned. Then add the chicken broth and cook an additional 5 minutes. Remove the stuffing from the heat and place in a mixing bowl. Add the eggs and mix thoroughly with your hands.

Rub the inside of a shallow baking dish with olive oil. Fill the tomatoes with equal parts of the stuffing. Top each tomato with Parmesan cheese, the rest of the chopped thyme, a sprinkling of salt and pepper, and a drizzle of olive oil. Bake for 35 minutes or until the tomatoes are soft to the touch, basting occasionally with the pan juices. If the juices evaporate too quickly, add a little water to the bottom of the pan.

Spoon the pan juices over the stuffed tomatoes and serve immediately.