Orzo-And Feta-Stuffed Tomatoes

• 24 medium tomatoes
• salt
• 6 cups cooked orzo pasta (3 c. uncooked)
• 12 ounces feta cheese, crumbled
• 1 1/2 cups chopped mediterranean olives
• 1 1/2 cups pine nuts, toasted
• 1 1/2 cups chopped green onions
• 3/4 cup chopped parsley
• 3/4 cup olive oil
• 1 1/2 teaspoons dried rosemary, crumbled
• 3 garlic cloves, minced
• fresh lemon juice
• fresh ground pepper

1. Cut 1/4 inch of top off tomatoes.
2. Scoop out pulp (reserve for another use), sprinkle insides of tomatoes with salt, turn over and drain for 30 minutes.
3. Pat tomatoes dry.
4. Mix orzo, cheese,olives,pine nuts,onions,parsley,olive oil,rosemary and garlic.
5. Add lemon juice to taste and season with pepper.
6. Spoon mixture into tomatoes; cover with plastic and chill until ready to serve.
7. (Can be prepared 1 day ahead.).

tomatoes, salt, pasta, feta cheese, mediterranean olives, pine nuts, green onions, parsley, olive oil, rosemary, garlic, lemon juice, fresh ground pepper

Taken from www.food.com/recipe/orzo-and-feta-stuffed-tomatoes-373974 (may not work)