Two Moms Catering's Notes:
1 pound thin soy pasta or whole wheat pasta Ask a question about this ingredient
1 small yellow onion Ask a question about this ingredient
1 zuccini Ask a question about this ingredient
4 ounces roasted marinated tofu or feta cheese Ask a question about this ingredient
3-4 cloves garlic Ask a question about this ingredient
1/8 cup extra virgin olive oil Ask a question about this ingredient
3-4 pinches salt and pepper to taste Ask a question about this ingredient
8 Heirloom tomatoes Ask a question about this ingredient
1 bunch fresh basil leaves Ask a question about this ingredient
Cook pasta as directed - Do NOT over cook (al dente) drain and set aside.
Ask a question about this stepRinse tomatoes, remove the core cut into 8 even wedges, cutting 3/4 way down the tomato. Carefully remove and save the insides, and set aside.
Ask a question about this stepIn a saute pan add diced onions and garlic. Saute until lightly caramelized.
Ask a question about this stepAdd zucchini and stir fry for 2-3 minutes. Then add tomatoes hearts and seeds continue to saute for 5 minutes. Remove from heat and allow to cool.
Ask a question about this stepAdd pasta to sauce and toss. Allow to cool.
Ask a question about this stepIn a small sautee pan, heat ollive oil and allow oil to get hot but do not allow it to smoke. Carefully with tongs or a slotted metal spoon drop in a fresh basil leaf. Be CAREFUL for spattering. Remove leaves quickly - they should be crispy but not burned. Do one leaf at a time. Carefully remove and lay on paper towel to drain any excess oil. 3-4 leaves per tomato, or as desired for flavor.
Ask a question about this stepTake the pasta and add either roasted tofu (vegan) or feta cheese and toss then fill the tomatoes with the pasta.
Ask a question about this stepUse any remaining pasta as a bed underneath the stuffed tomatoes. Season to taste and add the basil garnish.
Ask a question about this step
