Shrimp-Stuffed Tomato Bake

6 large tomatoes 180 calories
1 tsp. kosher salt
1/2 cup chopped broccoli
1/2 cup chopped onion
1 clove minced garlic
2 tbsp. virgin olive oil
1/4 pound shrimp , chopped
1 cup orzo pasta
1/4 cup pine nuts
1/4 cup parmesan cheese , divided
1/4 tsp basil

Core and seed tomatoes. Sprinkle salt into tomatoes and place upside down on several paper towels. Let stand 30 minutes. Press paper towel into tomato to remove remailing moisture.
2. Preheat oven to 375. In skillet , saute broccoli , onion and garlic in 1 tbsp. of olive oil until onion is tender. Add shrimp , orzo , pine nuts , 2 tbsp. parmesan cheese and basil.
3. Spoon mixture into tomato. Sprinkle with olive oil and remaining parmesan cheese. Bake 20 minutes until top in golden brown.