Recipe: Pastina-Stuffed Tomatoes

Recipe by Lauren Hodgen (@citrusdiaries.studio)

(Serves 2)

Ingredients:

• 2 medium tomatoes (such as beefsteak or heirloom)

• ¼ cup Senza pastina 

• ½ cup chicken or vegetable broth

• 1 tsp olive oil

• 1 tbsp finely chopped shallot

• 1 small garlic clove, minced

• 2 tbsp grated Parmesan cheese

• 2 tbsp shredded mozzarella

• 2 tsp heavy cream (optional)

• 1 tsp chopped fresh parsley, plus more for garnish

• Pinch of salt

• Pinch of black pepper

• 1 tbsp panko breadcrumbs

• 1 tsp melted butter

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the tops off the tomatoes and scoop out the insides, leaving a sturdy shell. Lightly season the insides with salt and place them upside down on a paper towel to drain.

2. Bring the broth to a boil in a small saucepan. Add the pastina and cook according to package instructions, stirring occasionally, until tender. Remove from heat.

3. Heat olive oil in a small pan over medium heat. Sauté the shallot and garlic until softened, about 2 minutes. Stir in the cooked pastina, Parmesan, mozzarella, salt, and black pepper. Mix until creamy and well combined.

4. Pat the tomatoes dry and fill each one generously with the pastina mixture.

5. Mix panko breadcrumbs with melted butter and sprinkle over each stuffed tomato.

6. Place the stuffed tomatoes in a small baking dish and bake for 15–20 minutes, until the tomatoes are tender and the tops are golden brown.

7. Let cool slightly, garnish with fresh parsley, and enjoy it warm!