Title: Orzo-Stuffed Tomatoes
Categories: Pasta Italian
Yield: 6 Servings

1/4	lb	Orzo
6	lg	Tomato
1/4	c	Pine nuts
1/4	c	Parsley, fresh; chopped
1/2	c	Yogurt, plain
1		Garlic clove; mashed to a paste
1	ts	Basil, dried
1/2	ts	Salt
1/4	c	Parmesan; grated
1/4	c	Bread crumbs, fresh
1/4	c	;Water, tomato juice or white wine
2	tb	Butter

Preheat oven to 350 F. Cut a thin slice off the top of each tomato. Using a grapefruit knife, carefully remove as much pulp as possible without any of the skin. Combine pulp in a large mixing bowl with the next six ingredients. Carefully stuff hollowed tomatoes with the mixture and sprinkle tops with Parmesan cheese and bread crumbs. Pour the liquid into a baking dish and place the stuffed tomatoes in the dish. Dot with butter and bake for about 20 minutes, basting occasionally with cooking juices. By Lorna on Jul 10, 1997

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