Tomatoes Stuffed with Pastina
A cute side-dish for two or when you make more, Tomatoes stuffed with Pastina can serve as finger food at your next party. It’s very easy to make and delicious.
Pin Recipe
Facebook
Servings: 2 people
Ingredients
- 6 small grape tomatoes (NOTE 1) about 2-inch diameter
- 1/2 tablespoon butter
- 1 shallot finely chopped
- 1/4 cup acini di pepe
- 1/3 cup marinara sauce
- 3 ounces Raclette cheese
- 1 teaspoon basil pesto
- 1 tablespoon parsley finely chopped
Instructions
- Slice the top off the tomatoes and hollow them out, using a spoon. Place them upside-down on a kitchen towel to make use that all liquid is out.
- Place tomatoes in a baking dish, sprinkle with salt and pepper and place 1/3 of the cheese in each tomato.
- Cook the pastina according to the direction on the packaging.
- At the same time saute the shallot in a skillet and add the marinara sauce, pesto.
- When pastina is done and drained, add to skillet.
- Add parsley and 1/3 of the cheese and taste. Add salt & pepper if needed.
- Fill each tomato with the pastina mixture. You may have some left-over which you can use when serving the tomatoes.
- Divide rest of cheese over the 6 tomatoes and place dish in a 400 degrees F oven. Bake for 10-15 minutes. Cheese will be melted and pastina mixture should be hot.
- Place remaining pastina mixture in a bowl and place tomatoes on top of this and serve.
Notes
- I used small grape tomatoes as a few on your place looks nice than just 1 larger tomato. Please note that oven time may be more when tomato is larger.
Nutrition
Calories: 138kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Sodium: 245mg | Fiber: 2g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Tag me Today!Mention @agourmetfoodblog on Instagram