stuffed tomatoes

We're just over the peak of the tomato season here, but we've still got some big beautiful red fruits rolling in with our CSA share. I like to use the most perfect ones for slicing, tomato salads, or for stuffing. This recipe is best used with large tomatoes that aren't TOO ripe yet, so they don't fall apart while baking.

Stuffed Tomatoes

4 large round tomatoes
with flat bottoms
1/2 tsp. kosher salt
2 T olive oil
1 medium onion, diced
2 shallots, diced
1/4 tsp. salt
1 cup orzo pasta (or other
small pasta)
1 3/4 cup vegetable broth
1/2 tsp oregano
3/4 cup grated Daiya
mozzarella

Cut the tops off the
tomatoes, in a circular
motion wide enough for
scooping and stuffing.
Then scoop out the
middles of the tomatoes
with a spoon (you can save
it for soup or sauce if you'd
like).

Sprinkle the kosher salt
into thebottom and sides of each tomato. Allow them to sit for a few minutes. Then turn them all upside down and let them drain for 10-15 minutes while you prepare the stuffing and preheat the oven to 375 degrees.

In a medium pot, heat olive oil, onions, shallots & salt over low heat. Cook until soft. Add orzo pasta, vegetable broth & oregano. Stir, bring to a boil, cover, and reduce heat to low. Allow to cook about 10 minutes, stirring once or twice. If you need to add any extra liquid, do so in very small amounts, like 1/4 cup at a time (kind of like making a risotto).

Turn off heat. Stir in 1/2
cup of the Daiya mozzarella
to the orzo mixture. Spoon
into the tomatoes. Place the
tomatoes in a deep baking
dish. Top with remaining
Daiya cheese. Cover and
bake for 20 minutes.

Remove
cover
and
bake
for
ano-
ther
five
minutes
then
remove
from
the
oven
and
allow
to
cool
for
a few
minutes
before
serving.

You can also stuff the tomatoes with a rice pilaf mixture, or some cous cous. Or to make it gluten-free, use quinoa or rice. This recipe is also soy-free.