Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Bring a saucepan of water to a boil. Boil tomatoes for about 5
3. minutes, then remove from the pan, and drop into a bowl of cold
4. water. Peel, and cut in half. Place tomato halves cut side up onto a
5. baking sheet. Drizzle with olive oil, and season with salt, pepper and
6. tarragon to taste. Reserve 1 teaspoon of tarragon for later.
7. Bake for 12 minutes in the preheated oven. Meanwhile, combine the
8. beans and mushrooms in the container of a food processor or
9. blender, and process until smooth. Set aside in a small dish.
10. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the
11. garlic, and cook stirring until fragrant. Add the bean and mushroom
12. paste, and stir to blend. When the tomatoes are done, place them
13. into the food processor, and process for about 10 seconds. The
14. tomatoes should not become a paste, but more of a pulp. Stir the
15. tomatoes into the skillet a little bit at a time, and season with poultry
16. seasoning and the remaining teaspoon of tarragon. Heat through.
17. Place tortillas into the oven, and cook for about 1 minute, or until
18. slightly hardened. Remove from the oven, and place on a baking
19. sheet. Spread some sauce onto the browned side of each tortilla,
20. sprinkle with olive slices, and cover generously with shredded
21. mozzarella cheese.
22. Bake for 3 to 5 minutes in the preheated oven, or until cheese is
23. melted and the edges are lightly browned. Cool for a few minutes,
24. then cut into quarters and serve.