Recipe courtesy of Curtis Aikens
Baked Tomatoes with Orzo and Olives
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
4 large yellow tomatoes, halved, hollowed
3 cups cooked orzo
1/4 cup chopped olives
1 teaspoon finely minced garlic
3 tablespoons chopped basil, or parsley if unavailable
3 teaspoons toasted pine nuts
1 tablespoons extra virgin olive oil
1/4 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.
- FRIED GREEN TOMATOES
- Slice green tomatoes. Dust with flour, shaking off excess. Dip into beaten egg and coat with bread crumbs. Heat vegetable or peanut oil and fry slices until golden brown on both sides.
- 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.