Stuffed Raw Heirloom Tomatoes

1. 1

   Cook pasta as directed - Do NOT over cook (al dente) drain and set aside.

2. 2

   Rinse 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.

3. 3

   In a saute pan add diced onions and garlic. Saute until lightly caramelized.

4. 4

   Add 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.

5. 5

   Add pasta to sauce and toss. Allow to cool.

6. 6

   In 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.

7. 7

   Take the pasta and add either roasted tofu (vegan) or feta cheese and toss then fill the tomatoes with the pasta.

8. 8

   Use any remaining pasta as a bed underneath the stuffed tomatoes. Season to taste and add the basil garnish.

* Per serving · 4 servings · Values may vary.