Title: Baked tomatoes with orzo and olives
 Categories: Vegetables
      Yield: 1 Servings
 
      4 lg Yellow tomatoes; halved,
           -hollowed
      3 c  Cooked orzo
    1/4 c  Chopped olives
      1 ts Finely minced garlic
      3 tb Chopped basil; or parsley if
           -unavailable
      3 ts Toasted pine nuts
      1 tb Extra virgin olive oil
    1/4 c  Grated Parmesan cheese
 
  Preheat the oven to 350 degrees.
  
  Halve the tomatoes, hollow and place in an oven to table baking dish.
  Mix the rest of the ingredients , except the cheese together in a
  small bowl and season with salt and pepper to taste. Carefully stuff
  the tomatoes and sprinkle with the cheese. Bake for 20 minutes and
  serve immediately.
  
  TIP: ROASTING TOMATOES
  
  Heat a dry cast iron skillet until almost smoking, and add your whole
  tomatoes. Or place the whole tomatoes on a broiler tray. Turn them
  frequently, until they are blackened and charred on all sides. Peel
  off the blackened skin, and use in place of regular tomatoes for your
  salsas or tomato sauces.