Denise says:
- Orzo is a short pasta, shaped like a large grain of rice, and also known as risoni.
- This classic stuffed tomato recipe works best with beef tomatoes on the vine and is an ideal recipe for Succot.
- Preparation Time: 20 minutes
- Cooking Time: 1 hour 15 minutes
- Serves: 4
Ingredients:
- 4 large beef tomatoes
- 2 tablespoons extra virgin olive oil
- 1 red onion – peeled and finely chopped
- 1 teaspoon smoked paprika
- 2 large cloves garlic – peeled and finely chopped
- For the Stuffing:
- 2 tablespoons capers – drained
- 100g orzo
- 50ml white wine
- 200ml vegetable stock
- 2 tablespoons parsley – finely chopped
- Base dressing: 4 tablespoons pesto – (non-dairy / vegan optional)
Method
- Preheat the oven to 180°C / 350°F / Gas mark 4.
- Using a serrated knife, cut off the lids of the tomatoes (keep for serving) and a thin slither off the base if uneven. Using the knife, then a teaspoon, carefully scoop out the seeds and flesh from the middle, leaving a hollow cavity.
- Drizzle the inside with olive oil and season with salt and pepper.
- Heat the oil in a frying pan and gently sauté the onion until just soft. Add the paprika and garlic and cook for 2 minutes. Stir in the capers, orzo, wine and stock. Simmer for 8 – 10 minutes or until the orzo has absorbed all the liquid but is not quite tender.
- Season well and then add the parsley.
- Spoon into the prepared tomato shells and press down the mixture tightly. Add the tops back on.
- Cover with foil and bake for 50 – 60 minutes, or until tomatoes are soft when pressed.
- To serve, spread a tablespoon of pesto on the base of the plate and top with the cooked stuffed tomato.
Tagged in: Capers, Dinner side, Garlic, Italian, Main course, Orzo, Parsley, red onion, smoked paprika, Starter, Sukkot, Tomatoes