- 6 very large firm tomatoes
- 2 tablespoons olive oil
- 10 ounces (280 grams) spaghetti
- ½ cup red onion, finely diced
- 1 cup of finely diced tomato pulp
- ¾ cup Parmesan cheese
- ¼ cup parsley, minced
- ½ cup shredded mozzarel
- la cheese
- Salt and pepper
- Cooking spray
Cut the tops off the tomatoes then hollow out the insides with a knife or grapefruit spoon. Discard the tomato seeds, but keep the remaining tomato pulp.
Dice up 1 cup of the pulp, set aside.
Preheat the oven to 350°C.
Bring a pot of salted water to a boil.
Cook the spaghetti as directed on the package.
While the spaghetti is cooking, heat up a large pan on medium-high heat.
Add 1 tablespoon of olive oil.
Now add the red onion to the pan, sauté for 5 minutes or until the onion has softened and is starting to brown.
Add the tomato to the pan, cook for 1 minute.
Season the onion and tomato mixture with salt and pepper to taste.
Drain the spaghetti and add it to the pan.
Stir in the remaining tablespoon of olive oil, Parmesan cheese and parsley.
Add more salt and pepper to taste.
Put the tomato shells into a pan greased with cooking spray.
Mound the pasta evenly into the tomato shells.
Sprinkle the mozzarella evenly over the spaghetti mixture.
Place the tops back on the tomatoes and bake for 30 minutes.
Make Ahead: The tomatoes can be hollowed out earlier in the day and stored in the fridge.