Baked Tomatoes Stuffed With Orzo

• 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

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.

orzo pasta, tomatoes, sugar, salt, black pepper, dried oregano, mozzarella cheese, butter, onion, chicken broth, parmesan cheese

Taken from www.food.com/recipe/baked-tomatoes-stuffed-with-orzo-253764 (may not work)