Title: Baked tomatoes stuffed with pasta ,barley, orzo
 Categories: None
      Yield: 1 Servings
 
    1/2 lb Orzo
      6    Large; firm ripe tomatoes,
           -(for budget wait until
           -summer for the tomatoes)
           Sugar
      1 ts Salt
           Freshly ground black pepper
    1/2 ts Dried oregano
    1/2 c  Cubed mozzarella cheese
      4 tb Butter
      1    Onion; finely chopped
      1 qt Chicken stock
      4 tb Freshly grated Parmesan
           -cheese.
 
  From: Bulldogfla 
  
  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.
  
  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 stock, stir well, and simmer until it is
  absorbed, adding more stock gradually until the orzo is about three
  quarters cooked; firmer than al dente. Bled 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 stock in the bottom of the dish. Bake, covered, in a preheated
  400 degree oven for 25 minutes; remove the cover the last 10 minutes.
  Serves 6