Orzo Stuffed Tomatoes

 The heat is really cranking up here in Savannah.  And with fresh vine ripe tomatoes in season, what better way to eat orzo pasta than this?  These photos will accompany Miss Sophie's weekly food column in Savannah Morning News today.  Check it out here.

This simple but flavorful pasta dish is an absolute delight.  Perfect touch to any main meal for casual family dinner or a fancy dinner party.  Hope you'll give it a try. 

These are great to make ahead.  Serve room temperature or slightly warmed.  

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Orzo Stuffed Tomatoes 

(Serves 8)
Recipe by Miss Sophie
Used with Permission

8 medium size tomatoes
2 cups orzo, cooked according to package directions
3 tablespoons olive oil, extra for brushing
 ½ teaspoon fresh ground black pepper
1/2 teaspoon salt
1/3 cup fresh basil, chopped
1 tablespoon fresh oregano, chopped
½ cup feta cheese

 Preheat oven to 325 degrees. 

Slice off the tops of each tomato and hollow out using a sharp spoon or melon baller. Chop ½ cup of scooped out tomato and add to orzo. 

Stir oil, pepper, fresh basil and fresh oregano and feta cheese into tomato and orzo mixture. Brush a bit of olive inside each tomato. Season with salt and pepper and place in the oven for 10 minutes. Invert to drain and let sit for 15 or more minutes. 

Stuff with orzo filling. Serve at room temperature or warm in oven for 10 minutes