Recipe - Baked Tomatoes Stuffed With Pasta Barley Orzo

One half pound Orzo
6 Large; firm ripe tomatoes,
(for budget wait until
summer for the tomatoes)
Sugar
1 teaspoon Salt
Freshly ground black pepper
One half teaspoon Dried oregano
One half cup Cubed mozzarella cheese
4 tablespoon Butter
1 Onion; finely chopped
1 qt Chicken stock
4 tablespoon Freshly grated Parmesan
cheese.

From: Bulldogfla Bulldogfla@aol.com

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.

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. pour in 2 cups of
the stock, stir well, and simmer until it is absorbed, adding more stock
gradually until the orzo is about three quarters cooked; firmer than al
dente. Bled 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 One half cup of hot stock in
the bottom of the dish. Bake, covered, in a preheated 400 degree oven for
25 minutes; remove the cover the last 10 minutes. Serves 6

Posted to recipeludigest by jeryder@juno.com on Mar 10, 1998