tomatoes stuffed with orzo, herbs, pine nuts+ feta

Someone once told me that I am a typical Gemini- resourceful, but completely indecisive. Backhanded compliment I mumbled.

I think if the tomato had an astrological sign, it too would be a Gemini. Born a fruit, but totally immersed in all things ‘vegetable,’ the tomato epitomizes versatility, but can’t really make up its mind either. Fruit? Veggie?

Sweet little indecisive tomato.

It's hard to live with someone who isn’t fond of tomatoes when you are completely obsessed with them. When you daydream about plump, juicy, vine-ripened sweetness. When all you can think about is tomato and bread salad or roasted tomato soup. Velvety gazpacho or homemade salsa. When, during the prime summer months, you’ve constantly got tomatoes on the brain.

Imagine my dismay when I learned the love of my life... hated tomatoes. How can someone hate tomatoes I asked myself over and over. Surely this was something that could be ‘fixed.’ I made homemade ketchup. Gorgeous tomato tarts. Delicious soups. But no such luck. People who despise tomatoes do so with a vengeance, and there’s really no cure for it sadly.

In his defense, he wholeheartedly accepts my love for them, plants beautiful tomato plants for us and takes care of them meticulously. He gets exasperatedly excited when they mature and he is able to showcase his fare, and he discusses tomato- harvesting techniques with fellow gardeners. And even though he doesn’t eat them, he’s always interested in how I’m going to use them. 

I was very fortunate to grow up in a family of pretty intense gardeners. They took their pastime very seriously and they always reaped the rewards with bounty that was fresh and healthy. My grandfather in particular, was a master at growing tomatoes. My grandmother would often stuff them with a combination of rice, onion, fresh herbs and lots of tomato pulp. Tomatoes are sort of ‘our thing.’ We know how to grow them and we know how to eat them.

At the risk of sounding fanatical, my love for my little garden is a perpetual source of amusement for my children. They don’t quite understand what the big deal is. I get it. I really do. Tomatoes and zucchini and little broad beans aren’t very glitzy, but I have faith in their right of passage as little vegetable gardeners.  One day they too will know the joy of a small harvest.

This recipe is a modern twist on a classic Greek dish called Yemista, which might just be my favorite Greek dish in the world. I’ve swapped out the traditional rice for orzo, and added pine nuts, fresh chives, parmesan and lemon. It’s hearty and substantial and super tasty. Those who don’t like tomatoes can still feast on the stuffing (and leave the tomato cups for those of us who really appreciate intense, roasted tomato flavor.) I always eat the tomato shell last as I love drizzling olive oil and sea salt over top and sopping it up with crusty bread. You will have a lot more stuffing than your little tomato shells can hold, so just scatter the rest of the mixture around the pan. I love when bits of the orzo get toasted and sort of crunchy and it's hard to refrain from picking at those burnt little pieces- apparently patience isn't a strong suit for us Gemini's.