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

Scale

8 large ripe red but firm tomatoes
olive oil
balsamic vinegar
For the filling, mix together!
2 cups cooked tagliatelle (I used a basil fettuccine instead)
2-3 tbs shredded basil
1/2 cup 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