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1
Preheat the oven to 350F.
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2
Cut 1/4 inch off the tops of the tomatoes.
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3
Gently scoop out the pulp, leaving a 1/4-inch-thick wall.
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4
Be careful not to break the walls or bottom skin.
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5
Let drain upside down on a paper towel.
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6
Bring the chicken broth and water to a boil in a medium-size saucepan.
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7
Add the orzo slowly, and return to a boil.
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8
Reduce heat to simmer and let cook 12 to 15 minutes, stirring occasionally, until the pasta has absorbed the liquid, is firm, and is not sticking together.
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9
In a large saute pan, warm the oil over medium heat.
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10
Add the onion and cook slowly until soft but not browned, about 8 minutes.
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11
Add the garlic and cook about 2 minutes until soft, not browned.
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12
Add to the orzo.
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13
Put the sausage in the skillet and saute over medium heat, stirring constantly and breaking up large pieces until lightly browned.
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14
If it seems fatty, drain on paper towels.
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15
Let cool slightly.
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16
In a medium bowl, combine the sausage and orzo mixture with the oregano, regular Provolone and pine nuts.
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17
Stir just until combined.
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18
Add salt and pepper to taste.
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19
To assemble: Lightly salt the inside of the tomatoes.
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20
Spoon about 1/3 cup of the orzo into each tomato, pressing firmly to fill as much as possible.
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21
Place in a casserole dish or pie plate just large enough to hold tomatoes in one layer.
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22
Top with the aged Provolone.
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23
Bake for 15 to 20 minutes, or until the tomatoes feel slightly soft to the touch but still hold their shape and the cheese is melted.
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24
Sprinkle with parsley.
