Portobello Tenderloin with Tomato Comfiture

I wanted to make a nice celebratory dinner for my mom, as her business of 13 years is moving locations. She, along with her staff, have been hard at work this week moving 4,500 square feet worth of medical equipment and supplies. The new place is beyond gorgeous! It is built out exactly how she's wanted it and it is impeccably designed. She built the business from the ground up and I couldn't be more proud of her and her accomplishments. She came home and I surprised her with this delicious dinner, of which she couldn't stop raving about. It was inspired by a recipe from the Sublime Restaurant cookbook.

1 1/2 pounds tomatoes
5 large Portobello mushrooms
1/4 cup vegetable oil
5 garlic cloves, minced
Salt
Pepper
1/2 cup sugar
1/2 cup apple cider vinegar
4 tablespoons fresh thyme, chopped

Cut an x at the bottom each tomato. In a stock pot add water and bring it to a boil, once boiling add your tomatoes. Prepare an icebath that they can be transferred to in the meantime. After 2-3 minutes the tomato skin should begin to crack, pull the tomatoes out and submerge them in the ice bath until completely cool. Once cooled rub the skin off the tomatoes and discard them. Cut the tomatoes in quarters and remove the cores and seeds. Set aside the seedless tomato quarters.

Preheat the oven to 375, on the convection setting if you have it. In a bowl combine the oil, garlic cloves, salt, and pepper. Carefully clean and de-gill the mushrooms. Lightly oil the mushrooms with the mixture you just prepared, scooping out some of the garlic and placing it in the middle of each mushroom, place the mushrooms on a baking sheet and stick in the oven for 15 minutes.

Meanwhile, in a small sauce pan add your tomatoes, sugar, vinegar, thyme, and stir constantly over high heat for 20 minutes. The liquids will cook out and eventually it will become 'jelly-like'. Once finished, divide the comfiture up equally and spoon into the center of each mushroom, return the mushrooms to the oven for another 10 minutes. Serve alongside colcannon or mashed potatoes.