Created by Mikekey on October 24, 2013
Step 1: Cut the tops off the tomatoes and lightly scoop out the seeds and pulp. Sprinkle the insides with salt and drain upside down on paper towels for half hour.
Step 2: Melt the butter in a 2-quart skillet; add the shallot, red pepper and garlic; cook until softened, about 5 minutes.
Step 3: Add the orzo and pepper. Simmer 2 minutes.
Step 4: Pour in 1 cup broth and simmer until all the liquid is absorbed. Add 1/2 cup broth and repeat cooking. Add 1/4 cup more broth and simmer until orzo is tender.
Step 5: Remove from heat and add the cheese, pine nuts and pesto. Mix well and fill hollow tomatoes with mixture.
Step 6: Place tomatoes in a baking dish and pour remaining broth around tomatoes and cover with foil.
Step 7: Bake in pre-heated 400-degree F. oven for 15 minutes. Remove foil and bake 10 minutes longer.