Food My Muse

1. Add the pinenuts, 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.
2. Slice the top off the tomatoes as shown in the video. With a spoon hollow them out. Sprinkle with a bit of salt on the inside and let sit upside down over a paper towel to remove excess moisture.
3. In the anchovy olive oil sautee the shallot and anchovies until they all meld together, about 5-6 min on medium heat.
4. Add in acini di pepe or pastina of choice and brown for 2-3 min. Add broth a bit at a time. Turn heat off when it is still a bit under al dente.
5. Add in parmigiano, lemon zest and pesto. Add salt/pepper to taste.
6. 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.
7. Bake at 425F for 15 min and broil for 2-3.
8. Top with crushed peppers.