 |
| Pictured above is all the ingredients needed in this recipe |
You will need:
2 packages of Cherry Tomatoes
1 package of Basil
1 bunch of Spring Onions
1 package of Fresh Mozzarella Balls (Small)
1 bottle of Raspberry Walnut Vinaigrette
1 box of pasta (any style is fine)
Prep Time- About a Half Hour
Take the cherry tomatoes and slice the top of them, just enough to expose the inside of the tomato. Once you have done that you will core the inside of the tomato. This is best done with the tip of a peeler.
When you have cored all the tomatoes, you will now begin to stuff them. I like to do this in an assembly line fashion because it saves time. Take a small piece of basil leaf and push it into the hollow of the tomato, then stuff a motzerella ball on top of the basil. Set this in a side dish and repeat until all desired tomatoes are stuffed.
At this point you should start to boil the water for pasta and cook as directed. Preheat oven-350
 |
| Final product of the stuffed tomatoes |
While the pasta is cooking. Take a cutting board and chop up the spring onions. When you have drained the pasta and placed it into a serving bowl, add the spring onions. Take the stuffed tomatoes and arrange them on a baking sheet and put them in the oven for about 10 minutes or until the cheese is melted. Once it is melted remove them and add them to the pasta. Then drizzle about a cup of the Raspberry Walnut Vinaigrette over the pasta and mix until pasta is coated. You can garnish with Parmesan cheese, it adds a nice flavor and texture to the dish. The total cost of this recipe was $18, divided amongst 4 roommates it cost about $5 per person. Now is that a deal or what?
