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Spaghetti Stuffed Heirloom Tomatoes

Author Tawnie Graham of Kroll's Korner

Ingredients

  • 3-4 large heirloom tomatoes cored and seeds removed - save insides
  • 1/2 pound thin spaghetti noodles
  • 2 T garlic chopped
  • 1/2 jar marinara sauce low sodium
  • 2 T basil fresh, chopped
  • 1 small red onion chopped
  • 1 T EVOO
  • 1 T red pepper chili flakes
  • 1 tsp. garlic powder
  • salt and pepper TT
  • Parmesan optional

Instructions

  • In a large pot, bring water to a boil and cook off thin spaghetti. Preheat oven to 200 degrees F.
  • While the water is boiling, cook diced onions and garlic in 1 T extra virgin olive oil until onions are translucent. Add in the marinara, basil, and seasonings and bring to a light boil.
  • Slice the top third of the tomato, reserving the top for garnish as a "top hat." Scoop the insides of the tomato out and add into the marinara sauce that is by now boiling.
  • Once pasta is cooked and drained, lightly toss pasta with marinara. Swirl with fork and gently place portioned pasta into tomato shells. Put tomatoes in a glass casserole dish that will hold up your tomatoes and cook in oven for 10-15 minutes. Top with additional sauce and top with Parmesan if desired. Serve with tops on and enjoy!