Core and cut a 1/2-inch slice from the stem end of 6 (3/4 pound) tomatoes, reserving the slices. With teaspoon remove and discard seeds and liquid without squeezing the tomatoes. Remove the remaining pulp, reserving it and leaving 1/2-inch shell. Sprinkle the insides of the tomatoes with salt and pepper and brush them with oil.

Arrange the tomatoes cut end up in a lightly oiled shallow baking dish and bake them in a preheated 325 degree oven for 15 minutes. Invert the tomatoes on a rack; let them drain for 30 minutes. Chop the reserved tomato slices and pulp; put them a bowl.

In saucepan of boiling salted water, cook 1/3 cup orzo, stirring once or twice for 8 minutes; drain. Add orzo to the chopped tomato with: 1/3 c. each minced fresh parsley and minced fresh basil 1/4 c. oil Salt and white pepper to taste

Combine the mixture. Divide among tomatoes, mounding it. Drizzle tops with oil. Arrange tomato in baking dish. Bake them in preheated 350 degree oven for 20 minutes.