History and origin of baked tomatoes with orzo and olives
Baked tomatoes with orzo and olives is a recipe that combines classic Mediterranean ingredients, reflecting the region's rich gastronomy. Its origin lies in the kitchens of the Mediterranean, especially in countries like Italy and Greece, where orzo, a pasta shaped like rice grains, is very popular.
In Latin America, this preparation can be found under different names and variations, but it is generally known simply as "stuffed tomatoes." In some countries, such as Mexico or Argentina, they are usually stuffed with rice or different types of pasta, and the use of olives and fresh herbs like basil provides a unique and fresh flavor that recalls the Mediterranean influence on the local cuisine.
Furthermore, this recipe is appreciated for being a healthy and versatile option, ideal as a side dish or to serve as a light main course. The touch of grated Parmesan cheese and the aroma of garlic and basil make it a dish full of flavor and color.
How to prepare baked tomatoes with orzo and olives
Ingredients: Tomatoes, Orzo Pasta, Olives, Garlic, Basil, Pine Nuts, Olive Oil, Parmesan Cheese.
Steps:
Preheat the oven to 350 degrees or the grill.
Cut the tomatoes in half and hollow them out, place them on a baking dish.
Mix the rest of the ingredients except the cheese in a small bowl and season with salt and pepper to taste.
Carefully stuff the tomatoes and sprinkle with cheese.
Bake for 20 minutes and serve.
