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Pasta-stuffed Tomatoes
by Anonymous, Nov 19, 2006
Very impressive.

Preparation Time: 20-30 min.
Cook Time: refrigerate 8-24 hours
Total Time: 20-30 minutes Yield: 1
Servings: 24

3 T acini di pepe or orzo
1/4 cup firmly packed parsley, finely packed
1/4 cup grated parmesan cheese
2 T crumbled feta cheese
1 T olive oil
1 T water
1/4 tsp dried basil, crushed
1/8 tsp garlic powder
24 cherry tomatoes or plum tomatoes

Cool pasta according to directions.
Drain Well.
Combine parsley, parmesan, feta,oil, water,basil,and garlic in a mixing bowl.
Stir in cooked pasta.
Remove stems from tomatoes.
Cut plum tomatoes in half lengthwise.
Spoon out seeds and center membrane.
If using cherry tomatoes, slice a thin layer off the round end of each one to make them stand upright.
Using a small spoon, scoop out and discard the pulp, leaving a 1/4 inch shell.
Invert tomatoes and drain on paper towels.
Place tomatoes, right side up, on serving plate.
Spoon or pipe pasta mixture into tomatoes.
Cover, refrigerate 8-24 hours.
To serve, let tomatoes stand at room temp for 30 min.

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