Gruyere Filled Beefsteak Tomatoes

From the cookbook The Accidental Vegetarian, this is how the author introduces the recipe: "This is a really old dish from Greens (restaurant in England) but I still love it. The intense flavor from reducing the cream, then adding yummy gruyere cheese and tasty treats makes it what I like to call a meat-eater's veggie dish." This can be served as a salad over vinagrette-tossed greens, as a side, or even as the main course. It all depends on the side of your tomatoes and the other items you're serving.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 stuffed tomatoes

Ingredients

• 4  large beefsteak tomatoes
• 1 3⁄4 cups heavy cream
• 2  zucchini, finely diced
• 2  red bell peppers, seeded and diced
• 3  ounces button mushrooms, finely chopped
• 1  garlic clove, crushed
• 1 3⁄4 cups gruyere cheese, grated

Directions

1. Skin the tomatoes by making an "x" in the bottom then plunging them into boiling water for 30 seconds, then into ice water to cool. The skins will peel off easily. Slice off the tops and scoop out the flesh. Season the cavities with salt and pepper (or herb mixture of your choice).
2. Bring the cream to a boil in a heavy pot and reduce to about half.
3. Heat a little oil in a frying pan and cook the veggies and garlic until soft, about 5 minutes.
4. Add 2/3 cup of the grated cheese to the reduced cream and stir until it melts. Remove from the heat and mix in the cooked vegetables.
5. Divide the filling between the tomatoes, top with the remaining cheese.
6. Bake in a 325-degree oven until the cheese melts.
7. Season to taste.
8. (I like to drizzle on a balsamic glaze.).