Baked Tomatoes Stuffed With Orzo

Yum!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1⁄2 lb orzo pasta
• 6  large tomatoes, firm, ripe
•  granulated sugar
• 1  teaspoon salt
•  black pepper
• 1⁄2 teaspoon dried oregano, rubbed
• 1⁄2 cup mozzarella cheese, cubed
• 1  tablespoon butter
• 1  medium onion, finely chopped
• 1  quart chicken broth, packed
• 4  tablespoons parmesan cheese, freshly grated

Directions

1. Remove the center pulp and seeds from the tomatoes, hollowing them out well.
2. Lightly sprinkle into each tomato a little sugar, salt, pepper and oregano; place four cubes of mozzarella in each tomato.
3. Preheat oven to 400-degrees. Melt the butter in a saucepan and saute the onion in it until soft; stir in the orzo, stirring well so each grain of pasta is coated.
4. Pour in 2 cups of the chicken broth, stir well, and simmer until it is absorbed, adding more broth gradually until the orzo is about three quarters cooked; firmer than al dente.
5. Blend in the Parmesan, stirring it in well. Spoon the orzo mixture into the hollowed tomatoes, filling them.
6. Place the filled tomatoes in a casserole or baking dish with 1/2 cup of hot broth in the bottom of the dish.
7. Bake, covered, for 15 minutes; remove the cover and cook an additional 10 minutes.