I couldn’t find it anywhere and ended up having to order it from South Africa which took many, many weeks and many, many U.S. dollars. But alas, it arrived and it is stunning. Page after page with delights I can’t wait to share with you.
Baked Tomatoes With Pasta
8 large ripe red but firm tomatoes
For the filling, mix together:
2 cups cooked tagliatelle (I used a basil fettuccine instead)
2-3 tbs shredded basil
1/2 cup roughly chopped Parmesan
4-6 chopped anchovies fillets (very optional – i passed)
2-3 tbs olive oil
1 clove garlic
sea salt and milled black pepper to taste
Preheat the oven to 350F. Slice the tops of the tomatoes and set aside. Carefully remove the seeds and flesh, then blend and strain. Pack the tomato shells with the pasta mixture, then replace the lids. Arrange in an oiled baking dish and pour the tomato juice over the tomatoes. Season with sea salt and milled black pepper and moisten (rub the tomato) with oil and balsamic vinegar. Bake for half an hour or until tender but still holding their shape.
** I made the whole bag of pasta and upped the seasonings/cheese and then served some on the side for my hubby who definitely wanted more than his tomato-full.
(recipe source: South Africa Eats by Phillippa Chefitz)
Leftover tomatoes? Try this tomato salad with special croutons!