Baked Tomatoes With Basil Orzo

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 large tomatoes
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 large shallot, peeled and chopped
• 1/2 red bell pepper, seeded and chopped
• 1 garlic clove, peeled and minced
• 1/4 lb orzo pasta
• 1/4 teaspoon black pepper
• 2 cups chicken broth
• 1/4 cup mozzarella cheese, shredded
• 1/8 cup pine nuts, toasted
• 1 1/2 tablespoons pesto sauce, bottled (or refrigerated from deli)

Recipe

• 1 cut the tops off the tomatoes and scoop out the seeds and pulp. sprinkle the insides with salt and drain upside down on paper towels for half hour.
• 2 melt the butter in a 2-quart skillet; add the shallot, red pepper and garlic; cook until softened, about 5 minutes. add the orzo and pepper. simmer 2 minutes.
• 3 pour in 1 cup broth and simmer until all the liquid is absorbed. add 1/2 cup broth and repeat cooking. add 1/4 cup more broth and simmer until orzo is tender.
• 4 remove from heat and add the cheese, pine nuts and pesto. mix well and fill hollow tomatoes with mixture. place tomatoes in a baking dish and pour remaining broth around tomatoes and cover with foil. bake in pre-heated 400-degree f. oven for 15 minutes. remove foil and bake 10 minutes longer.