Stuffed Tomatoes
Stuffed Tomatoes
A wonderful way to feature succulent summer tomatoes, this dish can stand alone as a main course or be served as an accompaniment to grilled meat or fish. A tried-and-true flavor combination, fresh basil and sweet oregano make this a seasonal favorite.
Ingredients
- 8 medium sized tomatoes
- 2 cups orzo, cooked
- 3 tablespoons olive oil
- ½ teaspoon coarse ground black pepper
- 1/3 cup basil, chopped
- 1 tablespoon oregano, chopped
- ½ cup Feta cheese, ¼ in cubes or crumbled
Instructions
- Preheat oven to 325° F.
- Slice off the tops of each tomato and hollow out using a sharp spoon or melon baller.
- Chop ½ cuo of leftover tomato for filling and add to orzo, oil, pepper, basil, oregano and feta cheese.
- Brush a bit of olive oil inside each tomato.
- Season with salt and pepper and place in the oven for 10 minutes.
- Invert to drain and let sit for 15 or more minutes.
- Stuff with orzo filling.
- Serve at room temperature or warm in the oven for 10 minutes.
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 40 minutes
Servings: 8
