Cook: 1 hour 15 minutes

Serves: 4

Orzo is a short pasta, shaped like a large grain of rice — also known as risoni. This classic stuffed tomato recipe works best with beef tomatoes on the vine and is ideal for Succot.

Method

Preheat oven to 180°C.
Using a serrated knife, cut the lids off the tomatoes (keep for serving) and a thin slither off the base if uneven. Using the knife and 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.

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Vegetarian recipe

Vegetarian

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Ingredients

Name: Recipe: Garlicky orzo-stuffed roasted tomatoes
Prep time: 20 min
Cook time: 1 min
Yield: 4
Ingredients: 4 large beef tomatoes; 2 tbsp extra virgin olive oil; 1 red onion,peeled and finely chopped; 1 tsp smoked paprika; 2 large cloves garlic, peeled and finely chopped; For the stuffing:; 2 tbsp capers, drained; 100g orzo; 50ml white wine; 200ml vegetable stock; 2 tbsp parsley, finely chopped; Base dressing:; 4 tbsp pesto (non-dairy / vegan optional)

4 large beef tomatoes
2 tbsp extra virgin olive oil
1 red onion,peeled and finely chopped
1 tsp smoked paprika
2 large cloves garlic, peeled and finely chopped
For the stuffing:
2 tbsp capers, drained
100g orzo
50ml white wine
200ml vegetable stock
2 tbsp parsley, finely chopped
Base dressing:
4 tbsp pesto (non-dairy / vegan optional)