Orzo is a short pasta, shaped like a large grain of rice — also known as risoni. This classic stuffed tomato recipe works best with beef tomatoes on the vine and is ideal for Succot.

Method

• Preheat oven to 180°C.

• Using a serrated knife, cut the lids off the tomatoes (keep for serving) and a thin slither off the base if uneven. Using the knife and teaspoon, carefully scoop out the seeds and flesh from the middle, leaving a hollow cavity.

• Drizzle the inside with olive oil and season with salt and pepper.

• Heat the oil in a frying pan and gently sauté the onion until just soft. Add the smoked paprika and garlic and cook for 2 minutes more.

• Stir in the capers, orzo, wine and vegetable stock. Simmer for 8 – 10 minutes or until the orzo has absorbed all the liquid but is not quite tender.

• Season well and then add the chopped parsley.

• Spoon into the prepared tomato shells pressing down the mixture tightly. Replace the tops.

• Cover with foil and bake for 50 – 60 minutes, or until the tomatoes are soft when pressed.

• To serve: spread a tablespoon of pesto on each plate and top with a cooked stuffed tomato.
  
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