Heart Tomatoes Stuffed with Spinach, Goat Cheese and Lemon Pistachio Orzotto

Instructions

1. 1

   Preheat the oven to 20060C / 400b0F. Slice the tops off the tomatoes and reserve them if you want to use them as decorative lids. Carefully scoop out the pulp and seeds with a spoon, chop them, and set aside. Place the tomatoes in a baking dish, season the insides with 1/2 teaspoon salt and a little black pepper, and let them sit upside down for 10 minutes to release excess liquid.

2. 2

   Meanwhile, heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds more.

3. 3

   Add the dry orzo to the skillet and stir for 1 minute to lightly toast it. Add the reserved chopped tomato pulp and cook for 2 minutes.

4. 4

   Pour in the hot vegetable broth gradually, stirring often, as you would for risotto. Cook for 10 to 12 minutes until the orzo is tender and creamy. If needed, add a few extra spoonfuls of hot water.

5. 5

   Add the chopped spinach, lemon zest, lemon juice, the remaining 1 teaspoon salt, and the rest of the black pepper. Cook for 1 to 2 minutes until the spinach wilts. Remove from the heat.

6. 6

   Fold in the goat cheese, half of the chopped pistachios, and the parsley. Mix until the cheese partially melts and the filling becomes creamy.

7. 7

   Pat the inside of the tomatoes dry with paper towels. Fill them with the orzotto, pressing gently so they are generously stuffed. In a small bowl, combine the Parmesan, breadcrumbs, the remaining tablespoon of olive oil, and the rest of the pistachios, then sprinkle this topping over each tomato.

8. 8

   Bake the stuffed tomatoes for 20 to 25 minutes at 20060C / 400b0F, until tender but still holding their shape and golden on top. For deeper color, broil for 1 to 2 minutes at the end, watching closely.

9. 9

   Let rest for 5 minutes before serving. If you reserved the tomato tops, place them on the side or on top for presentation. Serve warm.