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Stuffed Tomato Recipe 💚 These are so good and easy to make. Plus they are children approved! They are great for hosting, because apart from being delicious, they are gorgeous!
If you loved this recipe, check out my Spinach Pastina!
Why You’ll Love Stuffed Tomato Recipe
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.
How To Prepare Stuffed Tomato Recipe
🧄 Add the pine nuts, garlic, basil and a drizzle of olive oil to a food processor and process until semi smooth. Then, add in parmigiano, seasoned salt and remaining olive oil. Process.
🧂 Slice the top off the tomatoes. 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.
🐟 In the anchovy olive oil, sauté the shallot and anchovies until they all meld together, about 5-6 minutes on medium heat.
🌟 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.
🧀 Add in parmigiano, lemon zest and pesto. Then, add salt and pepper to taste.
🍅 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.
🔥 Bake at 425°F for 15 minutes. Broil for 2-3 minutes.
🌶 Top with crushed peppers and that is it!
Substitutions and Variations
- You can use your cheese of choice instead of parmigiano and fontina.
- I topped with crushed red peppers, but that’s completely optional.
Chef’s Tip
Make sure you add the broth one cup at a time, so it absorbs better.
Similar Recipes
Common Questions
I use Peg’s Seasoned Salt.
Yes of course! You can use any cheeses of your choice instead of Parmigiano and fontina.
I use Barilla and De Cecco.
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Ingredients
- 9 medium campari tomatoes
- 3/4 cup acini di pepe
- 2 1/3 cup vegetable or chicken broth, hot
- 1 lemon, zest
- 1/4 cup parmigiano reggiano
- 1 shallot, chopped
- 3 anchovies, chopped into a paste + 1 tbsp of the olive oil it's packed in
- 8 oz fontina val d’aosta
- Seasoned salt , to taste
- Black pepper, to taste
- Crushed red peppers, to taste for topping (optional)
Pesto
- 30 basil leaves
- 1/3 cup parmigiano reggiano
- 1 garlic clove
- 1/3 cup olive oil, plus 2 tbsp
- 1/4 cup pinenuts, toasted
Instructions
- 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.
- 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.
- In the anchovy olive oil, sauté the shallot and anchovies until they all meld together, about 5-6 minutes on medium heat.
- 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.
- Add in parmigiano, lemon zest and pesto. Then, add salt and pepper to taste.
- 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.
- Bake at 425°F for 15 minutes. Then, broil for 2-3 minutes.
- Top with crushed peppers and that is it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
