Mediterranean Stuffed Tomatoes

niedziela, 2 lutego 2014

Mediterranean Stuffed Tomatoes

Time: 35 mins


  • 2 quarts water
  • 1 1/2 cups raw orzo pasta


  • 1 Brint the water to a boil in a large pot. Add the orzo, stir, lower the heat, cover, and simmer for about 7 minutes, stirring as needed.
  • 2 While the orzo cooks, combine the basil leaves, garlic, pistachios and parmesan in a food processor. Whirl until well chopped.
  • 3 Add the olive oil through the hopper in a thin stream to make a smooth paste, stopping to scrape down the sides a couple of times as needed.
  • 4 Season to taste with salt and pepper.
  • 5 Drain the orzo. Toss it lightly with the teaspoon of olive oil and let cool to room temperature.
  • 6 With a sharp serrated knife, cut a slice about 2 inched across in the top of each tomato and remove the core. Scoop out the pulp with a small spoon or melon baller, leaving a 1/2 inch thick shell.
  • 7 Lightly sprinkle the insides of the tomatoes with salt and pepper.
  • 8 Mix the cooled orzo with the Pesto and feta cheese cubes. Taste for seasoning and adjust as necessary.
  • 9 Stuff each tomato with about a cup of the filling.
  • 10 Sprinkle the tops with the olives and garnish with the chopped basil.

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