Baked Tomatoes Stuffed With Orzo

Recipe Ingredients

1/2 lb	227g / 8oz	Orzo
6 lbs	2724g / 96oz	Tomatoes - firm, ripe (large)
		Granulated sugar
1 teaspoon	5ml	Salt
		Black pepper
1/2 teaspoon	2.5ml	Dried oregano - rubbed
1/2 cup	73g / 2.6oz	Mozzarella cheese - cubed
4 tablespoons	60ml	Butter
1 tablespoon	15ml	Onion - finely chopped (medium)
1		Chicken broth
4 tablespoons	60ml	Parmesan cheese - freshly grated

Recipe Instructions

Remove the center pulp and seeds from the tomatoes, hollowing them out well. Lightly sprinkle into each tomato a little sugar, salt, pepper and oregano; place four cubes of mozzarella in each tomato. Preheat oven to 400F.

Melt the butter in a saucepan and sauteethe onion in it until soft; stir in the orzo, stirring well so each grain of pasta is coated. 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 (I cooked mine longer--don't like pasta that firm). Taste it as you go and cook until it's as firm as you like. Blend in the Parmesan, stirring it in well.

Spoon the orzo mixture into the hollowed tomatoes, filling them. Place the filled tomatoes in a casserole or baking dish with 1/2 cup of hot broth in the bottom of the dish. Bake, covered, for 15 minutes; remove the cover and cook an additional 10 minutes.

Source:
Mario Batali

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