Stuffed Tomato Recipe
Serves 95 mins prep25 mins cook
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.
0 servings
What you need
Instructions
0 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. 1 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. 2 In the anchovy olive oil, sauté the shallot and anchovies until they all meld together, about 5-6 minutes on medium heat. 3 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. 4 Add in parmigiano, lemon zest and pesto. Then, add salt and pepper to taste. 5 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. 6 Bake at 425°F for 15 minutes. Then, broil for 2-3 minutes. 7 Top with crushed peppers and that is it!View original recipe