Triple Tomato Orzo

• 1 cup dried orzo
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 small red onion, minced
• 1 red chile, minced
• 1 (14.5-ounce) can whole tomatoes
• 12 sun-dried tomatoes, minced
• 4 basil leaves, torn
• 1/4 teaspoon brown sugar
• 1/4 teaspoon sea salt
• 1/8 teaspoon pepper
• 6 kalamata olives, minced
• 1/4 cup minced parsley
• 4 large tomatoes
• 1/2 cup shredded part-skim mozzarella

1. Preheat oven to 375u0b0. Cook orzo until al dente; set aside. Heat olive oil in a saucepan over medium heat. Saute garlic 1 minute. Add onion and red chile; saute 6 minutes. With clean hands, crush canned tomatoes; add to pan. Add minced sun-dried tomatoes, basil leaves, brown sugar, sea salt, and pepper to pan; bring to a simmer. Cook until most of liquid is cooked off (25-30 minutes). Add olives and parsley to pan; remove from heat. Add orzo to sauce, mixing well. Core tomatoes; stuff with orzo-and-sauce mixture. Top each tomato with 2 tablespoons mozzarella. Bake for 30-35 minutes.

orzo, olive oil, garlic, red onion, red chile, tomatoes, tomatoes, basil, brown sugar, salt, pepper, olives, parsley, tomatoes, mozzarella

Taken from www.myrecipes.com/recipe/triple-tomato-orzo (may not work)