Smoked Fall Tomatoes
filled with Herbs and Orzo Pasta
Chef Brenda LaNoue
www.thesecretkitchen.com

4 ea. medium vine ripened tomatoes
4 cups orzo pasta, cooked
1 ea. white onion, diced
½ ea. jalapeno, minced
¼ bunch flat leaf parsley, chopped
2 teaspoons fresh oregano, chopped
2 ea. garlic cloves, minced
2 teaspoons salt
1 teaspoon fresh cracked pepper
2 teaspoons red wine vinegar
2 teaspoons Smoked Olive Oil

Instructions
Preheat your oven to 350º F

Wash tomatoes and dry with a paper towel
Cut all the tops off of the tomatoes and hollow out the center of each; then place them upside-down on a paper towel to drain excess moisture
Place the tomatoes on a sheet pan and bake in the over for 10 minutes, just to slightly roast the outside. Cool for 10 minutes.
Toss the remaining ingredients with orzo in a shallow bowl.
Fill each tomato with the pasta mixture
Drizzle a few drops of Smoked Olive Oil over each tomato

Great for a light dinner after a long day at work. I would like to suggest a nice Pinot Noir to pair with this delectable dish.