1-Start by preheating your oven to 375°F (190°C) to get things warmed up. Rinse your heirloom tomatoes, slice off the tops, and carefully scoop out the insides, making sure to save that pulp for the sauce it’s what adds extra flavor later on.

2-Next, cook 1/2 pound of thin spaghetti noodles according to the package instructions until they’re just al dente, then drain and set them aside. In a skillet, heat 1 tablespoon of extra virgin olive oil over medium heat and sauté 2 tablespoons of chopped garlic until it’s fragrant, which takes about 1-2 minutes. If you’re looking for more pasta ideas, check out our easy chicken parmesan recipe for another family favorite that pairs great with tomatoes.

3-Stir in the reserved tomato pulp along with 1/2 jar of low-sodium marinara sauce, letting it cook down for about 5 minutes to reduce any excess moisture. Mix in the cooked spaghetti, 2 tablespoons of fresh chopped basil, 1 small chopped red onion, 1 tablespoon of red pepper chili flakes, and 1 teaspoon of garlic powder. Season everything with salt and pepper to taste for that perfect kick.

4-Now, stuff each hollowed-out tomato with this spaghetti mixture, packing it in gently. Place them in a baking dish, sprinkle on some Parmesan cheese if you’re using it, and drizzle a bit more olive oil on top. Pop them into the oven and bake for 25-30 minutes until the tomatoes are tender and everything is bubbly. This step-by-step approach makes it straightforward, and you can adapt it for dietary tweaks like going gluten-free with alternative noodles.