GB
Chief Eating Officer
Tomatoes with Pasta Stuffing
8 large tomatoes, firm and ripe
1 ¼ cups small soup pasta
8 black olives, finely chopped
3 tablespoons chopped mixed fresh herbs
4 tablespoons grated parmesan cheese
4 tablespoons EVOO
salt and pepper
Preheat oven to 375. Wash the tomatoes. Slice off the tops, and scoop out the pulp. Chop the pulp and turn the tomatoes upside down on a rack to drain.
Place the pulp in a strainer, and allow the juices to drain off. Meanwhile, boil the pasta in a pan of boiling salted water. Drain it 2 minutes before the recommended cooking time elapses.
Combine pasta with the remaining ingredients in a bowl. Stir in the drained pulp. Season with salt and pepper.
Stuff the tomatoes, and replace the tops. Arrange them in one layer in a well oiled baking dish. Bake for 15-20 min. Serve hot or at room temp.
8 large tomatoes, firm and ripe
1 ¼ cups small soup pasta
8 black olives, finely chopped
3 tablespoons chopped mixed fresh herbs
4 tablespoons grated parmesan cheese
4 tablespoons EVOO
salt and pepper
Preheat oven to 375. Wash the tomatoes. Slice off the tops, and scoop out the pulp. Chop the pulp and turn the tomatoes upside down on a rack to drain.
Place the pulp in a strainer, and allow the juices to drain off. Meanwhile, boil the pasta in a pan of boiling salted water. Drain it 2 minutes before the recommended cooking time elapses.
Combine pasta with the remaining ingredients in a bowl. Stir in the drained pulp. Season with salt and pepper.
Stuff the tomatoes, and replace the tops. Arrange them in one layer in a well oiled baking dish. Bake for 15-20 min. Serve hot or at room temp.
