Tomatoes Stuffed à l'Ancienne (with Duxelles and Ham)

Ingredients

• medium tomatoes
• salt
• pepper
• oil
• Duxelles
• a point of garlic
• ham
• sauce Demi-glace

Instructions

1. Take medium tomatoes and lift a lid on the side opposite the stalk.
2. Press them without deforming them and season the inside with salt and pepper.
3. Add a thread of oil to each and put them in the oven for 5 to 6 minutes.
4. Drain them.
5. Stuff them, proceeding as for the mushrooms, with Duxelles sharpened with a point of garlic and mixed with very finely diced ham.
6. Trim the removed lids with a round cutter and put them back on top.
7. Moisten with oil and cook in the oven for about 12 minutes.
8. On taking them out of the oven, surround them with a cordon of heavily tomatoed sauce Demi-glace.