PASTINA STUFFED TOMATOES
This stuffed tomato is a little different than traditional stuffed tomato recipes. It's not full of the creaminess you expect, so the tomato itself shines and it's full of Italian flavors. We loved the texture the pasta adds and cheese hold's the filling together. Panko bread crumbs add a bit of crunch on top. Parsley adds a bit...
Provided by Christine Cuneo
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 11
Steps:
- 1. Cook pastina in boiling water for 5 minutes.
- 2. Drain.
- 3. Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh and place the pulp in a strainer. Separate as many of the seeds from the meat as possible and discard. Chop the remaining meat and working as much of the juice out as possible.
- 4. In a small mixing bowl, add all the ingredients except for the topping Panko crumbs; mix well.
- 5. Spoon the mixture into the tomato skins and top with the remaining crumbs.
- 6. Bake in a preheated oven at 400 degrees F. for 15 minutes or until tops brown. Be careful overcooking will cause the tomatoes to split. Allow to cool for a few minutes to set before serving.
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