Ingredients

• 1 teaspoon salt
• Black pepper
• ½ teaspoon dried oregano, rubbed
• ½ cup mozzarella cheese, cubed
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 1-quart chicken broth, packed
• 4 tablespoons parmesan cheese, freshly grated

Directions

• Directions
• 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 sauté the onion in it until soft, stir in the orzo, stirring well so each 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.
• Taste it as you go and cook until its 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 ½ cup of hot broth in the bottom of the dish.
• Bake, covered for 15 minutes, remove the cover and cook an additional 10 minutes.