Triple Tomato Orzo

Name: Triple Tomato Orzo
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

15 ingredients

1 steps

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. Saute garlic 1 minute. Add onion and red chile; saute 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.