Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Orzo |
| 6 larges | Tomato |
| ¼ cup | Pine nuts |
| ¼ cup | Parsley, fresh; chopped |
| ½ cup | Yogurt, plain |
| 1 \N | Garlic clove; mashed to a paste |
| 1 teaspoon | Basil, dried |
| ½ teaspoon | Salt |
| ¼ cup | Parmesan; grated |
| ¼ cup | Bread crumbs, fresh |
| ¼ cup | ;Water, tomato juice or white wine |
| 2 tablespoons | 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.