28 August, 2012

Tastey Tuesday:Tomato Overload

Every year I'm sure the plants won't survive/grow/bear fruit, and every year I'm wrong. So if you're like me, right about now you're plotting to sneak up to your neighbour's doorstep in the dark of night and leave a box of surplus tomatoes and zucchini.

Rather than dumping the raw veggies on the door stoop, why not surprise them with  a cooked dish instead - or leave a recipe for them!  Baked Tomatoes with Orzo, Feta and Olives makes a lovely, light dinner when served with a green salad and baguette.

Baked Tomatoes with Orzo, Feta and Olives

4 large tomatoes
1 1/2 cups orzo
1/4 cup Kalamata olives, chopped
1 tsp grated or finely minced garlic
3 Tbsp fresh basil
3 tsp pine nuts, toasted
1/2 cup Feta cheese, crumbled
1 Tbsp olive oil
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Remove the tops from the tomatoes, hollow them, salt the insides lightly and place upside down on paper towels to drain.

Cook the orzo according to package directions. Drain.

Mix all ingredients except the Parmesan cheese together and season to taste with salt and pepper.  Be sure to taste since Feta can be either mild or very salty.

Place the tomatoes in a shallow baking dish.  Fill generously with the stuffing mixture and sprinkle with Parmesan cheese.  Bake for 20 to 25 minutes.

Serves 4.


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