Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place the tomatoes, with juice, in a buttered oven-proof baking dish. add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes. saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes. while stirring, slowly add the flour and sugar, blending until mixture is very smooth. add the stock, basil, rosemary and thyme, stirring until soup comes to a boil. add the contents of the baked tomato pan from the oven and bring to a boil. cover and simmer the soup for about 30 minutes. meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth. slowly stir the cream cheese into the soup. garnish with chopped parsley.

Target recipe: cut off top of each tomato; scoop out pulp, leaving shells intact. sprinkle cavity of each tomato with salt; invert on papere towels to dain. combine milk, breadcrumbs, cheese, and butter in a heavy saucepan; cook over medium heat, stirring constanly, until cheese melts and mixture is thoroughly heated. beat egg yolks until thick and lemon colored. gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. beat egg whites until stiff peaks form; fold into yolk mixture. spoon into tomato shells, and place ina 12x8x2 baking dish. bake 350 for 35-40 minutes or until puffed and lightly browned. serve immediately.