Stuffed Onions in Tomato Sauce

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The yield says 4 but I ended up using it as 2 people. Coring the onions are not this easy. They do not just pop out. I used sweet onions that were somewhat med. in size. After I boiled two onions I cut the top off and had to cut the bottom off somewhat to get the innards out with the aid of a melon baller. I used two ribs on the outside and the next two ribs to yield 4 onion cups out of two. It looked great on a plate with one onion being larger and the smaller one beside it. I followed the recipe from there and did not cut it in half as I was only serving two people and the amount of filling was perfect for 4 onions. (two being smaller I did not use parsley stalks, just fresh parsley & did not use basil, just oregano. The tomato sauce was great. Used leftover heirloom scraps at about 11/2 lbs. Straining was a pain, but yes do it twice especially at the end. Served it in big bowls pooled at the bottom with parsley garnish. These can be done ahead too. Just keep the stuffed onions and sauce separate on the counter or fridge until ready to bake. Bring to room temp, pour in the sauce with the bay leaf & your done.