Baked Tomatoes With Orzo And Olives
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
53
Spice
38
Sweetness
44
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cups
Orzo (cooked)1 cup
Olive (chopped)1 tsp
Garlic (finely minced)3 tsps
Toasted Pine Nuts1 tbsps
Virgin Olive Oil (extra)1 cup
Grated Parmesan CheeseDirections:
1
Preheat the oven to 350 degrees
2
Halve the tomatoes, hollow and place in an oven to table baking dish
3
Mix the rest of the ingredients, except the cheese together in a small bowl and season with salt and pepper to taste
4
Carefully stuff the tomatoes and sprinkle with the cheese
5
Bake for 20 minutes and serve immediately
6
FRIED GREEN TOMATOES Slice green tomatoes
7
Dust with flour, shaking off excess
8
Dip into beaten egg and coat with bread crumbs
9
Heat vegetable or peanut oil and fry slices until golden brown on both sides
10
TIP: ROASTING TOMATOES Heat a dry cast iron skillet until almost smoking, and add your whole tomatoes
11
Or place the whole tomatoes on a broiler tray
12
Turn them frequently, until they are blackened and charred on all sides
13
Peel off the blackened skin, and use in place of regular tomatoes for your salsas or tomato sauces