|
COMMENT:
With tomatoes in abundance, how can you resist trying something
new? This recipe combines my Mediterranean orzo pasta salad with
fresh, ripe tomatoes to create a stuffed tomato perfect for your
summer table or picnic.
INGREDIENTS:
- 8 large ripe tomatoes
- 2 (6 ounce) cans marinated artichoke hearts
- 1 cucumber
- ¼ cup yellow bell pepper, small diced
- 1 red onion, halved and sliced very thinly
- 1 cup crumbled feta cheese
- 1 (2 ounce) can sliced black olives, drained
- 1 cup Italian olive salad, not drained
- ¼ cup chopped fresh parsley
- 1 tsp fresh oregano, chopped
- salt and freshly ground black pepper to taste
METHOD:
Cut off about ½-inch from the top of each tomato. With a
finger, scoop out the seed pockets and, over the sink, remove the
seeds and juice. With a small, sharp knife, remove the inner pulp
and discard or save for another use. Place the tomatoes upside down
on a rack to drain.
Bring a large pot of lightly slated water to a rolling boil. Add
pasta and cook for 8-10 minutes or until al dente. Peel cucumber,
slice in half lengthwise, seed and slice each half. Drain orzo,
run under cold water until completely cooled and place in a large
bowl. Add artichoke hearts with liquid, cucumber, bell pepper, onion,
feta, olives, olive salad, parsley, lemon juice, oregano and salt
and pepper to taste. Scoop mixture into tomato shells and serve.
|
