Orzo-stuffed tomatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Orzo |
| 6 | larges | Tomato |
| ¼ | cup | Pine nuts |
| ¼ | cup | Parsley, fresh; chopped |
| ½ | cup | Yogurt, plain |
| 1 | Garlic clove; mashed to a paste | |
| 1 | teaspoon | Basil, dried |
| ½ | teaspoon | Salt |
| ¼ | cup | Parmesan; grated |
| ¼ | cup | Bread crumbs, fresh |
| ¼ | cup | ;Water, tomato juice or white wine |
| 2 | tablespoons | Butter |
Directions
Preheat oven to 350 F. Cut a thin slice off the top of each tomato.
Using a grapefruit knife, carefully remove as much pulp as possible without any of the skin. Combine pulp in a large mixing bowl with the next six ingredients. Carefully stuff hollowed tomatoes with the mixture and sprinkle tops with Parmesan cheese and bread crumbs. Pour the liquid into a baking dish and place the stuffed tomatoes in the dish. Dot with butter and bake for about 20 minutes, basting occasionally with cooking juices.
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