Baked Tomatoes Stuffed With Orzo Recipe

1. 1

   Remove the center pulp and seeds from the tomatoes, hollowing them out well.

2. 2

   Lightly sprinkle into each tomato a little sugar, salt, pepper and oregano; place four cubes of mozzarella in each tomato.

3. 3

   Preheat oven to 400F.

4. 4

   Heat the butter in a saucepan and sauteethe onion in it till soft; stir in the orzo, stirring well so each grain of pasta is coated.

5. 5

   Pour in 2 c. of the chicken broth, stir well, and simmer till it is absorbed, adding more broth gradually till the orzo is about three quarters cooked; firmer than al dente (I cooked mine longer-do not like pasta which hard).

6. 6

   Taste it as you go and cook till it's as hard as you like.

7. 7

   Blend in the Parmesan, stirring it in well.

8. 8

   Spoon the orzo mix into the hollowed tomatoes, filling them.

9. 9

   Place the filled tomatoes in a casserole or possibly baking dish with 1/2 c. of warm broth in the bottom of the dish.

10. 10

    Bake, covered, for 15 min; remove the cover and cook an additional 10 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.