Mediterranean Stuffed Tomatoes

Recipe by MarieRynr
READY IN: 35mins




  • 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.