Baked Tomatoes Stuffed With Pasta ,Barley, 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

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

4. 4

   pour in 2 c. of the stock, stir well, and simmer till it is absorbed, adding more stock gradually till the orzo is about three quarters cooked; firmer than al dente.

5. 5

   Bled in the Parmesan, stirring it in well.

6. 6

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

7. 7

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

8. 8

   Bake, covered, in a preheated 400 degree oven for 25 min; remove the cover the last 10 min.

* Per serving · 4 servings · Values may vary.