Large Filled Tomatoes
ready in 40 min.
- 4 oxheart tomatoes
- 3 cups Ditalini
- 1 clove garlic cloves
- ½ bunch oregano
- 3 Tbsps olive oil
- 2 Tbsps white wine vinegar (to taste)
- ½ cup Parmesan (freshly shaved)
- freshly ground peppers
Wash the tomatoes, cut off lids and hollow out the tomatoes. Dice the flesh.
Cook the pasta in plenty of salted water according to the package instructions until al dente, then refresh in cold water and drain.
Peel and finely chop the garlic. Pick off the oregano leaves and chop finely, reserving a few tiny sprigs to garnish.
Mix the diced tomato with the pasta, garlic, oregano, oil and vinegar. Add the Parmesan and season to taste with salt and pepper. Stuff the tomatoes with the mixture and garnish with the reserved oregano.
Put the lids back on the tomatoes at a slight angle if you wish.