Recipe - Baked Tomatoes With Orzo And Olives

4 lg Yellow tomatoes; halved,
hollowed
3 cup Cooked orzo
One fourth cup Chopped olives
1 teaspoon Finely minced garlic
3 tablespoon Chopped basil; or parsley if
unavailable
3 teaspoon Toasted pine nuts
1 tablespoon Extra virgin olive oil
One fourth cup Grated Parmesan cheese

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 recipeludigest Volume 01 Number 657 by "Diane Geary."
diane@keyway.net on Jan 31, 1998