MEDITERRANEAN STUFFED TOMATOES

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Mediterranean Stuffed Tomatoes image

These stuffed tomatoes make an easy, yet elegant main dish or side dish. Served at room temperature it makes a nice dish for these hot summer days. Very easily put together with a very attractive presentation.

Provided by MarieRynr

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

2 quarts water
1 1/2 cups raw orzo pasta
1 1/2 cups fresh basil leaves, packed
2 garlic cloves, minced (or pressed)
1/4 cup pistachio nut
1/2 cup grated parmesan cheese
1/4 cup olive oil
salt & freshly ground black pepper
1 teaspoon olive oil
6 large ripe tomatoes
1 dash salt & fresh ground pepper
1/3 cup tiny cubes feta cheese
1/2 cup chopped kalamata olive
chopped fresh basil (to garnish)

Steps:

  • 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.
  • While the orzo cooks, combine the basil leaves, garlic, pistachios and parmesan in a food processor. Whirl until well chopped.
  • 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.
  • Season to taste with salt and pepper.
  • Drain the orzo. Toss it lightly with the teaspoon of olive oil and let cool to room temperature.
  • 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.
  • Lightly sprinkle the insides of the tomatoes with salt and pepper.
  • Mix the cooled orzo with the Pesto and feta cheese cubes. Taste for seasoning and adjust as necessary.
  • Stuff each tomato with about a cup of the filling.
  • Sprinkle the tops with the olives and garnish with the chopped basil.

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