Orzo-stuffed Tomatoesitalian, pasta 1/4 lb orzo 6 large tomato 1/4 cup pine nuts 1/4 cup parsley, fresh; chopped 1/2 cup yogurt, plain 1 garlic clove; mashed to a paste 1 teaspoon basil, dried 1/2 teaspoon salt 1/4 cup parmesan; grated 1/4 cup bread crumbs, fresh 1/4 cup ; water, tomato juice or wh 2 tablespoon butter 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. |
