Baked Orzo Stuffed Tomatoes
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 -6 servings
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Course
Main Course
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Cuisine
Italian
Baked Orzo Stuffed Tomatoes
Description
This recipe begins by carefully cutting the tops off beefsteak tomatoes and removing their flesh and seeds, which are reserved for making a complementary tomato sauce. The hollowed tomatoes are salted and drained before filling. Orzo pasta is cooked in stages with chicken stock in a sautéed mixture of finely chopped onions and sliced mushrooms until the liquid is absorbed, giving a creamy risotto effect. Parmesan cheese is added for richness.
The stuffed tomatoes are then baked until tender, allowing the tomato shells to soften while the filling remains moist and flavorful. The combination balances the acidity and sweetness of the baked tomatoes with the savory, slightly earthy mushroom-orzo filling. This approach makes an attractive and filling dish suitable as a light main or a side.
Leftover tomato pulp collected during preparation can be blended and transformed into a smooth tomato sauce, which can be reduced and enhanced with garlic, anchovy, and fresh herbs to serve with pasta or other dishes, minimizing waste.
Ingredients
- 6 beefsteak tomato
- 1/2 white onion finely chopped, or yellow onion
- 5 crimini mushroom finely sliced, or chestnut mushroom
- 1 cup (200g) orzo pasta
- 1 3/4 cups (450ml) chicken stock plus extra if needed
- 1/4 cup/ small handful Parmesan Cheese freshly grated
- 1 ball mozzarella cheese
- 1/2 tbsp olive oil
- salt
- black pepper
Instructions
- Preheat the oven to 180°C (350°F)
- Wash and dry the tomatoes then cut off the tops with a large knife. Do this carefully, not to damage the tops as they'll act as a lid when baking.
- Using the side of a metal spoon cut the edges that connect the middle core to the outside skin of the tomato then scoop out the flesh, juice and seeds into a bowl. Once done, cover the bowl with cling film and store in a fridge, find tips for using the leftover juice below.
- Sprinkle the hollowed out tomatoes with salt and sit them top side down on a plate to drain.
- Meanwhile make the orzo filling. Finely chop the onion and add to a pan with a little olive oil, saute until soft and translucent. Add the sliced mushrooms and garlic and cook down for around 3 minutes until soft and reduced in size.
- Add the orzo pasta and stir to coat in the mushroom and onion mixture. Next add 1/4 of the chicken stock and stir as if you're making a risotto until the liquid has absorbed. Continue to add the stock 1/4 at a time until you've used it all up
- Taste and add a good pinch of salt if needed, if the pasta is still under cooked then add more stock until soft. Once done add the parmesan and stir until melted and creamy
- To assemble the tomatoes, fill each tomato half way with orzo then top with a few cubs or slices of mozzarella. Add another layer of orzo (they can be slightly mounted) then top with the remaining mozzarella. Place the tomato lids on top of each tomato then bake in the oven for 30 minutes
Notes
- Save the tomato pulp removed from the hollowed tomatoes to make a flavorful pasta sauce by blending, straining, and reducing it with garlic, anchovy fillets, and fresh basil.
- The tomato sauce made from the pulp can be used to dress cooked pasta for a fresh, homemade sauce.
User Reviews
Overall Rating
5
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