By Tasty Tidbits on August 05, 2005
Photo by ~Leslie~
Photo by ~Leslie~
"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."
Serving Size: 1 (594 g)
Servings Per Recipe: 6
"Delicious recipe! I love orzo pasta and stuffed tomatoes -- the orzo really gave the stuffing substance. I did not use as much basil as the recipe called for and I used crumbled feta vs. cubes. This dish would be a great luncheon item; however, it makes a great side dish as well. Thanks for the post!"
"Added ground cooked lamb, also used pine nuts rather than pistachios. Very wonderful summer meal! Thanks!!"
"WOW! Easy and wonderful. I toasted pine nuts and replaced them for the pistachios. I mixed in some pine nuts with the orzo just before serving so they remained crunchy. Hubby ADORED this dish as did I. "
"This was a very tasty dish indeed! Fresh and delicious, this is a keeper. It was made for me at a luncheon and I was told the recipe was easy to follow and well written. Thanks for a yummy dish!"
"The pesto is excellent and combines nicely with the orzo, but I felt this needed something more to round out the filling than just the feta and the olives."
"Very tasty and easy to prepare. I have to admit to not liking the look of too-large tomatoes on the plate and opted for 2 smaller ones per serving. The dressing is very fresh-tasting and suited the other ingredients but I wanted one more thing to make this a 'meal'. Next time I will add a small tin of tuna - I think that would fit right in to the spirit of this recipe. Thanks, chef."
"Thank you for sharing this recipe and good luck to you in the contest. Oh baby, this is excellent and we have had lots of hot weather, therefore, it's a delight to have this for a light meal or with steak. Easy to follow instructions and the longest amount of time spent, is boiling the water to cook the Orzo. Per my post on the message boards, I had a few sips of ouzo, just for Evelyn! "
"The tomatoes were just delicious. The only comment I have is that I always soak my Feta in cold water. This way it is not too salty. I thought the feta combined with the parmasean would be a tad too salty. Otherwise just wonderful. "
"A very easy recipe to prepare, with a good pesto flavour. Following the recipe exactly as written, I did however notice how much resultant orzo there was. After filling the tomatoes to capacity, there was excess, as much again as was used for six large tomatoes. It is not a hardship, because the orzo overage could be stored in the refrigerator and used in a Mediterranean Stuffed Tomato recipe later. Orzo is a favourite in my pantry; I look forward to enjoying your creation again, chef; thank you. "
"I have made several of the RSC recipes, but so far, this has been my favorite!!! I didn't have the pistacios to use in this recipe, but can't imagine it being any better. I will be using this recipe often."
"This was served as a side at a luncheon of Zaar chefs, hosted by LoisM! Although I wasn't involved in the preparation, I have reviewed the directions - they appear to be accurate, clear & complete. Our hostess did note that the amount of filling was excessive for the number of tomatoes specified. These tomatoes are great for a hot summer day but I found the filling rather bland - even with the salt from the feta, I felt more was required. "
"I really enjoyed these stuffed tomatoes! The pesto mixture smells heavenly and tastes great! 1 1/2 cups makes a lot of orzo! plenty leftover after stuffing 6 large tomatoes, I will use 1 cup in future. An excellent recipe and great presentation! "
"I really enjoyed this dish, the orzo mixture is way more than what you need to fill 6 tomatoes. I used the leftover as a base for a salad with cucumbers & chopped tomatoes. When I first served this I forgot to add the feta- Don't do that, it needs it. "
"This is a very flavorful dish. I made two changes to veganize it to fit my diet. First was to use vegan parmesan cheese substitute, the second was to use drained, pressed, marinated cubed extra firm tofu in place of the feta. There was a third change, but this one was accidental. I was making 3 contest recipes at the same time and didn't read the instructions carefully enough, and thought this dish was to be baked, which is what I did. It was a delicious hot dish and having had it hot we all liked it this way. "