Stuffed Tomato Recipe
Serves 9
5 mins prep
25 mins cook
30 mins total
Such a cozy, herby, cheesy, and comforting dish. It comes together in under 30 minutes. It is super easy to make and delicious! Honestly, I love making this when I’m feeling a little bit under the weather and I need a nice warm meal.
Pesto
Add the pine nuts, garlic, basil and a drizzle of olive oil to a food processor and process until semi smooth. Add in parmigiano, seasoned salt and remaining olive oil. Process.
Slice the top off the tomatoes. With a spoon hollow them out. Then, sprinkle with a bit of salt on the inside and let sit upside down over a paper towel to remove excess moisture.
In the anchovy olive oil, sauté the shallot and anchovies until they all meld together, about 5-6 minutes on medium heat.
Add in acini di pepe or pastina of choice and brown for 2-3 minutes. Add broth a bit at a time. Turn heat off when it is still a bit under al dente.
Add in parmigiano, lemon zest and pesto. Then, add salt and pepper to taste.
Arrange the tomatoes on a baking dish, add some fontina to them, divide the pastina and top with more fontina. Add the tomato tops to them.
Bake at 425°F for 15 minutes. Then, broil for 2-3 minutes.
Top with crushed peppers and that is it!
