Directions

1. Cut a 1/8-inch slice across the stem end of each tomato; core and seed tomatoes. Sprinkle salt inside tomatoes and place them upside down on several layers of paper towels. Let stand 30 minutes to drain. Press dry paper towels into tomatoes to remove any remaining moisture.
2. Preheat oven to 375°F. Heat oil in a 12-inch skillet over medium heat. Add broccoli, onion and garlic; sauté until onion is tender, stirring often. Add shrimp, orzo, pine nuts, 2 tablespoons of the Parmesan, and basil; mix well.
3. Spoon shrimp mixture into tomatoes and place in a shallow baking dish. Sprinkle with remaining 1 tablespoon oil and remaining 2 tablespoons Parmesan. Bake 20 minutes or until tops are golden.