I couldn’t find it anywhere and ended up having to order it from South Africa which took many, many weeks and many, many U.S. dollars. But alas, it arrived and it is stunning.
Baked Tomatoes With Pasta
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
Enjoy a creative twist on pasta by serving it baked inside ripe tomatoes, infused with basil and mozzarella for a fresh and flavorful dish.
Ingredients
- 8 large ripe red but firm tomatoes
- olive oil
- balsamic vinegar
- For the filling, mix together!
- 2 cups (480 ml) cooked tagliatelle (I used a basil fettuccine instead)
- 2-3 tbs shredded basil
- 1/2 cup (120 ml) roughly chopped Parmesan
- 4-6 chopped anchovies fillets (very optional - i passed)
- 2-3 tbs olive oil
- 1 clove garlic
- sea salt and milled black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the tops off the tomatoes and set aside. Carefully scoop out the seeds and flesh from the tomatoes, being careful not to puncture the shells. Reserve the tomato flesh and seeds.
- Blend the reserved tomato flesh and seeds, then strain to remove excess liquid.
- In a bowl, mix the cooked tagliatelle, shredded basil, chopped mozzarella, and a drizzle of olive oil. Season with salt and pepper to taste.
- Pack the hollowed tomato shells with the pasta mixture, pressing down gently to fill completely.
- Place the tops back on the tomatoes and drizzle with olive oil and balsamic vinegar.
- Arrange the stuffed tomatoes in a baking dish and bake in the preheated oven for 30 minutes, or until the tomatoes are tender and the tops are slightly browned.
- Remove from the oven and let cool slightly before serving.
Notes
- For a different flavor, try using different types of pasta or adding other herbs like oregano.
- If you can’t find fresh mozzarella, regular mozzarella will work too.
- These baked tomatoes can be prepared ahead of time and baked just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 250
- Sugar: 5
- Sodium: 150
- Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 10
- Cholesterol: 15
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- Indian Inspired Cauliflower Kofta in Tomato Curry
- Sicilian Caponata al Forno
Frequently Asked Questions
What type of tomato works best for this dish?
The recipe specifically calls for 8 large ripe red but firm tomatoes. The firmness is important — soft, overripe tomatoes will collapse and lose their shell shape when hollowed and baked at 350°F (175°C) for 30 minutes. The tomatoes need to be ripe enough to have good flavor but sturdy enough to hold the pasta filling.
What happens to the scooped-out tomato flesh?
The instructions say to blend the reserved tomato flesh and seeds, then strain to remove excess liquid. This strained tomato liquid can be used as a light sauce or simply discarded — the recipe doesn’t call for it to be used in the final bake, but it is a good base for a soup or vinaigrette. 
Can these be assembled ahead of time?
Yes — the notes confirm these baked tomatoes can be prepared ahead of time and baked just before serving. Fill the hollowed shells with the cooked tagliatelle, basil, Parmesan, and olive oil mixture, store covered in the fridge, then bake at 350°F (175°C) for 30 minutes when ready.
Great idea and sounds yummy! will give this a try