Author Notes
This is a recipe I made to complement incredibly beautiful and delicious heirloom tomatoes. May be made either for Vegan or Vegetarian style. Simple, fresh, and delicious. —Two Moms Catering
Ingredients
- Tomato pasta stuffing
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1 pound
thin soy pasta or whole wheat pasta
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1
small yellow onion
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1
zuccini
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4 ounces
roasted marinated tofu or feta cheese
-
3-4 cloves
garlic
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1/8 cup
extra virgin olive oil
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3-4 pinches
salt and pepper to taste
- Tomatoes and Garnish
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8
Heirloom tomatoes
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1 bunch
fresh basil leaves
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1/4 cup
olive oil
Directions
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Cook pasta as directed - Do NOT over cook (al dente) drain and set aside.
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Rinse tomatoes, remove the core cut into 8 even wedges, cutting 3/4 way down the tomato. Carefully remove and save the insides, and set aside.
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In a saute pan add diced onions and garlic. Saute until lightly caramelized.
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Add zucchini and stir fry for 2-3 minutes. Then add tomatoes hearts and seeds continue to saute for 5 minutes. Remove from heat and allow to cool.
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Add pasta to sauce and toss. Allow to cool.
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In a small sautee pan, heat ollive oil and allow oil to get hot but do not allow it to smoke. Carefully with tongs or a slotted metal spoon drop in a fresh basil leaf. Be CAREFUL for spattering. Remove leaves quickly - they should be crispy but not burned. Do one leaf at a time. Carefully remove and lay on paper towel to drain any excess oil. 3-4 leaves per tomato, or as desired for flavor.
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Take the pasta and add either roasted tofu (vegan) or feta cheese and toss then fill the tomatoes with the pasta.
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Use any remaining pasta as a bed underneath the stuffed tomatoes. Season to taste and add the basil garnish.
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