We thought this dish was an interesting twist on the typical pasta with tomato sauce. Use plenty of fresh herbs, and be sure to drain the tomato pulp well or the stuffing comes out soggy. Donít use canned black olives in this recipe, because their flavor is not intense enough.
8 large ripe tomatoes
1 1/4 cup small soup pasta or tiny shells, cooked al dente and drained
4 tablespoons fresh basil, thyme, chives, marjoram, chopped
1/2 teaspoon each fresh rosemary or sage, chopped
4-5 tablespoons Kalamata or other pitted black olives, chopped
4 tablespoons crumbled gorgonzola or feta cheese
4 tablespoons olive oil
coarse salt and freshly ground pepper
additional 4-5 tablespoons cheese
1. Preheat oven to 375 degrees.
2. Slice tops off each tomato, and, using a spoon, scoop out all pulp and seeds. Roughly chop pulp and place in a strainer or seive to drain for 30 minutes.
3. Place hollowed tomatoes upside down on a cooling rack to drain for 30 minutes. Blot inside of each tomato with a paper towel before stuffing.
4. In a large mixing bowl, combine pasta, tomato pulp, cheese, oil, and herbs. Salt and pepper to taste. If mixture is watery, place in a colander for an additional 5 minutes.
5. Using a slotted spoon, fill each tomato with pasta mixture. Sprinkle with a spoonful of cheese, and cover with tomato tops.
6. Bake for 15-20 minutes in a well-oiled baking dish, until tomato skin begins to blister slightly. Serve warm or at room temperature.
