Pesto Pasta Stuffed Roasted Tomatoes. Let’s read that again. Pesto Pasta STUFFED Roasted Tomatoes. That’s right! This time the tomatoes aren’t tossed into the pasta, they are stuffed WITH the pasta. In one word, scrumdiddlyumptious.
Recipe Contributor – It’s All About Vegan
I was at the grocery store the other day and saw these huge garden tomatoes, perfectly ripe, just calling my name. I wanted to do something different with them but what to do? Stuff them with rice, beans, etc. like a you’d stuff a bell pepper? No. Cut them up and make marinara? Nope. I won’t say the idea came to me instantly, like a light bulb over my head in a cartoon. Honestly it took some thinking but when it did come to me I was like “why do I not see roasted tomatoes stuffed with pasta more often?” Hummm, there must be a catch.
There is no catch. They are totally amazing. When I took my first bite I was a little worried and then I went on two eat two of them by myself. And this was just two hours after breakfast.
First get 4 big garden tomatoes, rinse, dry, then slice off the tops. Set the tops aside and hollow out the tomatoes. I used a knife to cut down into them and then a spoon to get out all the pulp and seeds. Even after you are done hollowing them out there will still be liquid that settles in the tomatoes. Prior to stuffing with the pasta be sure and pour that liquid out. Using 4 ounces of your favorite pasta (I used GF Banza Chickpea Pasta), cook, drain, and rinse. Then use 1 cup of the Basil Pesto from the Basil Pesto Pasta recipe. I topped them with Miyoko’s Mozzarella but you can use whatever you desire!
PUT THEM IN A 375 DEGREE OVEN FOR 30 MINUTES
Then broil (to brown cheese) for 5 to 7 minutes. Oh My Goodness are they good. Just enough tomato with each bite of warmed basil pesto pasta. Wait, I forgot!!! Top with pine nuts (roasted if you have time, plain if you don’t) for a little crunch.
This is seriously good folks. I’m not just saying that because I think so. If you could have heard the hubbster while he was eating one…then two…you’d know. You know that man growl grunt “wow this is good food” sound. Yep, I done good. Enjoy! 🙂
Pesto Pasta Stuffed Roasted Tomatoes
- 4 large garden tomatoes
- 4 ounces gluten free pasta
- 1 cup Basil Pesto from Basil Pesto Pasta Recipe (or store bought if you prefer)
- 4 slices fresh non dairy cheese
- 1/2 cup roasted pine nuts (optional but suggested)
- Preheat oven to 375 degrees.
- If you don’t already have any fresh pesto frozen, then make a batch of the Basil Pesto from Basil Pesto Pasta recipe. (if using store bought you’ll need the pesto in a minute)
- Wash, rinse and dry the garden tomatoes. Take a knife and cut off the tops. Set the tops aside. Using that same knife cut into each one and make a circle going around the body to loosen the entire inner tomato. Get a spoon and scoop out the insides of the tomato and all the seeds. Repeat until all 4 tomatoes are done.
- Cook 4 ounces of pasta according to package directions. Drain, rinse, and let cool for about 5 minutes.
- In a mixing bowl toss together the basil pesto and pasta until all the pasta is thoroughly covered.
- Place the tomatoes onto a foil lined baking pan or a greased cast iron skillet.
- Stuff each tomato with the pasta mixture and then top with cheese.
- Place the tops of the tomatoes back onto each tomato and cook in 375 degree oven for 30 minutes.
- Take the tops off the tomatoes, turn the oven to broil, and broil about 5 to 7 minutes or until cheese starts to brown. Remove from oven.
- Sprinkle with roasted pine nuts (optional) and then place tomato tops back onto each tomato.
- Makes four servings of 1 tomato each.
- Best eaten immediately.
- Does not freeze.
- Will keep in refrigerator for 3 days.
- If using Basil Pesto that you had covered with olive oil to freeze, when taking it out of the freezer to thaw scoop off the extra olive oil on top or it might make the pesto a bit oily.