INGREDIENTS

INSTRUCTIONS

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.
Posted to JEWISH-FOOD digest 273
Date:         Tue, 23 Jul 96 09:36:50 +0300
From: Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL>

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