Ingredients:
2 quarts water
1½ cups orzo
6 large, ripe tomatoes
sea salt and freshly ground black pepper, to taste
1/3 cup tiny cubes of feta or other sharp cheese
Chopped California black olives and chopped fresh basil
Pesto Genovese:
1½ cups fresh basil, packed
2 cloves garlic, minced
¼ cup pine nuts
½ cup grated Parmesan cheese
¼ cup olive oil
1 teaspoon olive oil
Directions:
1. Bring the water to a boil in a large pot. Add the orzo, stir, and lower the heat, cover and simmer for about 7 minutes, stirring as needed. While the orzo cooks, combine the basil leaves, garlic, pine nuts, and parmesan in a food processor and whirl until well chopped. Add the oil in a thin stream to make a smooth paste, scraping down the sides as needed.
2. Drain the orzo. Toss it lightly with the teaspoon of olive oil and allow to cool to room temperature, about 10 minutes.
3. Meanwhile, cut a hole about 2-inches across from the top of the tomato and remove the core. Scoop out any pulp with a small spoon to leave a ½-ich thick shell. Lightly sprinkle with sea salt and pepper. When the orzo is at room temperature. Mix it with the pesto, and, if using, the cheese cubes. Stuff each tomato with about 1 cup of filling.
4. Decorate with olives and basil and serve at room temperature.
Serves 6