Stuffed Tomatoes With Basil Oregano |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
The fresh herbs in this reminds me of my trips to Italy. Simple and easy.. it can be adjusted to numerous variations. Ingredients:
8 medium sized tomatoes |
2 cups orzo, cooked |
3 tbsp olive oil |
1/2 tspn coarse ground pepper |
1/3 cup fresh basil, chopped |
1 tbsp fresh oregano |
1/2 cup feta cheese, 1/4 in. cubes |
sweet onion (optional) |
2-3 clove garlic, minced (optional) |
Directions:
1. Cook the orzo, cool and set aside.
2. Preheat oven to 325 F
3. Slice the tops off of each tomato and hollow out using a sharp spoon or melon baller.
4. Sweat or saute the onions and garlic, set aside (optional)
5. Chop 1/2 cup of leftover tomato for filling and add to the orzo.
6. Add olive oil, pepper, fresh basil and oregano, (onions and garlic), and feta cheese to the orzo. Hand mix gently.
7. Brush a bit of olive oil inside each tomato. Season with salt and pepper and place in the oven for 10 minutes. Invert and drain tomatoes and let sit for 15 minutes.
8. Stuff tomatoes with orzo filling.
9. Warm in oven for 10 minutes (or till feta melts some) Can be served at room temp, but i found it better warm and cheesy.
|
|