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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup dried orzo |
1 tablespoon olive oil |
1 garlic clove, minced |
1 small red onion, minced |
1 red chile, minced |
1 (14.5-ounce) can whole tomatoes |
12 sun-dried tomatoes, minced |
4 basil leaves, torn |
1/4 teaspoon brown sugar |
1/4 teaspoon sea salt |
1/8 teaspoon pepper |
6 kalamata olives, minced |
1/4 cup minced parsley |
4 large tomatoes |
1/2 cup shredded part-skim mozzarella |
Directions:
1. Preheat oven to 375°. Cook orzo until al dente; set aside. Heat olive oil in a saucepan over medium heat. Sauté garlic 1 minute. Add onion and red chile; sauté 6 minutes. With clean hands, crush canned tomatoes; add to pan. Add minced sun-dried tomatoes, basil leaves, brown sugar, sea salt, and pepper to pan; bring to a simmer. Cook until most of liquid is cooked off (25-30 minutes). Add olives and parsley to pan; remove from heat. Add orzo to sauce, mixing well. Core tomatoes; stuff with orzo-and-sauce mixture. Top each tomato with 2 tablespoons mozzarella. Bake for 30-35 minutes.
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