Baked tomatoes with orzo and olives
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Yellow tomatoes; halved, hollowed |
| 3 | cups | Cooked orzo |
| ¼ | cup | Chopped olives |
| 1 | teaspoon | Finely minced garlic |
| 3 | tablespoons | Chopped basil; or parsley if unavailable |
| 3 | teaspoons | Toasted pine nuts |
| 1 | tablespoon | Extra virgin olive oil |
| ¼ | cup | Grated Parmesan cheese |
Directions
Preheat the oven to 350 degrees.
Halve the tomatoes, hollow and place in an oven to table baking dish. Mix the rest of the ingredients , except the cheese together in a small bowl and season with salt and pepper to taste. Carefully stuff the tomatoes and sprinkle with the cheese. Bake for 20 minutes and serve immediately.
TIP: ROASTING TOMATOES
Heat a dry cast iron skillet until almost smoking, and add your whole tomatoes. Or place the whole tomatoes on a broiler tray. Turn them frequently, until they are blackened and charred on all sides. Peel off the blackened skin, and use in place of regular tomatoes for your salsas or tomato sauces.
Posted to recipelu-digest Volume 01 Number 657 by "Diane Geary." <diane@...> on Jan 31, 1998
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