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
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
50ml white wine
200ml vegetable stock
2 tablespoons parsley – finely chopped
Base dressing: 4 tablespoons pesto – (non-dairy / vegan optional)
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.