Bring 2 quarts salted water to a boil in a large saucepan. Add the orzo, stir, and cook 3 minutes, or until al dente. Drain in a colander, run under cold water until cold to

stop the cooking, and drain again.

Preheat the oven to 375 degrees Fahrenheit. Lightly oil a baking pan large enough to hold 12 tomato halves, without crowding, in one layer.

Cut the tomatoes in half and, with a small spoon, scoop out the insides (close to the skin) and reserve. Season the hollowed-out shells with salt and pepper. Place upside down on paper towels to drain.

Peel, trim, and chop the onion. Peel, trim, and mince the garlic.

In a large skillet, heat the olive oil over medium-high heat. Add the onion, garlic, cumin, and cayenne and cook, stirring, until the onion is wilted. Add the lamb sausage, stirring to break it up with a wooden spoon, and cook just until it loses its pinkness. Add the reserved insides of the tomatoes and the tomato puree. Cook, stirring, about 10 minutes. Add salt and pepper to taste and remove from the heat to cool.

In a large bowl, combine the cooked sausage mixture, orzo, egg, pine nuts, mint, parsley, and Parmigiano, if using. Stir well to thoroughly combine.

Fill the tomato halves with the sausage-orzo stuffing, mounding it gently on the top. Place the tomatoes in the baking pan and bake for 30 minutes. Best served within 1 hour of finishing, accompanied by Dilled Yogurt Sauce, if desired