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This stuffed tomato is a little different than traditional stuffed tomato recipes - pastina stuffed tomatoes

· · 1 min read
photo of Pastina Stuffed Tomatoes
Photo of Pastina Stuffed Tomatoes Just A Pinch Recipes

This stuffed tomato is a little different than traditional stuffed tomato recipes. It's not full of the creaminess you expect, so the tomato itself shines and it's full of Italian flavors. We loved the texture the pasta adds and cheese hold's the filling together. Panko bread crumbs add a bit of crunch on top. Parsley adds a bit of freshness to the recipe (along with flavor). These stuffed tomatoes would be a great appetizer or side dish. This...

Pastina Stuffed Tomatoes

This stuffed tomato is a little different than traditional stuffed tomato recipes. It's not full of the creaminess you expect, so the tomato itself shines and it's full of Italian flavors. We loved the texture the pasta adds and cheese hold's the filling together. Panko bread crumbs add a bit of crunch on top. Parsley adds a bit of freshness to the recipe (along with flavor). These stuffed tomatoes would be a great appetizer or side dish. This little tomato is sure to impress your family and friends.

"I make this dish often - my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner." - Christine Cuneo

Ingredients
  • 3 Tomatoes
  • 1/2 c Cooked Pastina
  • 1 Tbsp Fresh Chopped Parsley
  • dash Black Pepper
  • dash Garlic Powder
  • dash Onion Powder
  • dash Italian Seasoning
  • 1/2 c Grated Mozzarella Cheese
  • 1/4 c Finley Diced Pepperoni
  • 1/4 c Panko Bread Crumbs
  • Panko Bread Crumbs For Topping
How To Make Pastina Stuffed Tomatoes
direction photo for Pastina Stuffed Tomatoes
Cook pastina in boiling water for 5 minutes. Photo provided by Just A Pinch Recipes
direction photo for Pastina Stuffed Tomatoes
Drain. Photo provided by Just A Pinch Recipes
direction photo for Pastina Stuffed Tomatoes
Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh and place the pulp in a strainer. Separate as many of the seeds from the meat as possible and discard. Chop the remaining meat and working as much of the juice out as possible. Photo provided by Just A Pinch Recipes
direction photo for Pastina Stuffed Tomatoes
In a small mixing bowl, add all the ingredients except for the topping Panko crumbs; mix well. Photo provided by Just A Pinch Recipes
direction photo for Pastina Stuffed Tomatoes
Spoon the mixture into the tomato skins and top with the remaining crumbs. Photo provided by Just A Pinch Recipes
direction photo for Pastina Stuffed Tomatoes
Bake in a preheated oven at 400 degrees F. for 15 minutes or until tops brown. Be careful overcooking will cause the tomatoes to split. Allow to cool for a few minutes to set before serving. Photo provided by Just A Pinch Recipes
About This Recipe & The Test Kitchen

Pastina Stuffed Tomatoes has been awarded a Blue Ribbon from The Just A Pinch Test Kitchen who prepare and review thousands of real recipes submitted by real home cooks. The best are featured on justapinch.com as Blue Ribbon recipes.

Tags: Food Cooking Food & Drink Recipes Food and Drink Health and Fitness Nutrition Health
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