6 large, firm, red tomatoes
2 cups cooked short pasta
olive oil
2 garlic cloves, chopped
grated parmesan cheese
garlic salt
Slice the top off tomatoes and carefully scoop out the insides. Put the pulp you scooped out in the blender with a little water. Blend well. Heat oil and sauteé garlic. Add pasta and tomato paste. Season with garlic salt. Spoon into tomato shells and top with parmesan cheese. Bake for a few minutes and serve.
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