How are your gardens doing? Are you running over with anything? We aren't! Rabbits, rabbits, rabbits. Need I say more? So I went to the farmers market today and picked up some tomatoes. I know many of you have gardens and hopefully have a bountiful harvest, count yourself lucky!
These stuffed tomatoes are just an old standby but I was making them for dinner tonight, I realized, I had never shared with you. I don't know if everyone makes them this way but I always have, probably always will. I bet there is a million things you could do with this. Chicken salad served in a hollowed out tomato would be good served on a hot summer day! YUM!
There isn't much explaination. Just when you think you have shared all the family and regular stuff you make, you realize you were wrong! Thank goodness for you all, because these are really delicious. Perfect for a meatless meal, or a meatless side dish.
1 cup orzo pasta (measure before cooking)
2 T. butter
1/2 cup Parmesan cheese
1/2 tsp. Italian seasoning
1/2 tsp salt
pepper to taste
8 oz. ball of fresh mozzarella cheese (or more)
Bring a medium pan of generously salted water to a boil. Add in your orzo pasta and cook according to package directions. Drain well and put back in the pan. Add butter, cheese, Italian seasoning, salt and pepper. Mix until cheese and butter are melted. Set aside.
Preheat your oven to 350. Cut about 1/2 inch off the tops of the tomatoes. Using a small knife run it around the inside of the flesh of the tomato and then use a spoon to scoop out the centers. Be careful not to pierce the sides or bottom. Set them into a cupcake pan. I find it works best.
Slice the cheese into as many slices as you have tomatoes. I did 4 tomatoes, there was a bit of stuffing left, so you might need more cheese for the extra 2 tomatoes. Following me? You will need one slice and one small cube for each tomato. Take a small spoon and fill each tomato up 3/4 of the way. Poke a cube of mozz in the center and then fill to the top. Lay a slice of mozzarella over the top.
Bake for 15-25 minutes. Let the cheese get melted and ooze down the sides and for it all to heat through. If you want the cheese browned on top, pop your oven to broil for a minute or two until it browns up.
Serve this next to a steak, a grilled piece of chicken, or with a salad. It is a great meatless main dish or side dish!