Title: Baked tomatoes stuffed with orzo
 Categories: Vegetables, Italian
      Yield: 6 Servings
 
    1/2 lb Orzo
      6 lg Tomatoes; firm, ripe
           Granulated sugar
      1 ts Salt
           Black pepper
    1/2 ts Dried oregano; rubbed
    1/2 c  Mozzarella cheese; cubed
      1 tb Butter
      1 md Onion; finely chopped
      1 qt Chicken broth; packed
      4 tb Parmesan cheese; freshly
           -grated
 
  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.
  
  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.
  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 (I cooked mine
  longer--don't like pasta that firm). Taste it as you go and cook
  until it's as firm as you like. Blend 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 1/2 cup
  of hot broth in the bottom of the dish.
  
  Bake, covered, for 15 minutes; remove the cover and cook an
  additional 10 minutes.