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Ingredients

  • 4 firm, ripe tomatoes, about 8 ounces each (3-inch diameter)
  • 1 1/4 teaspoons kosher salt, divided
  • 2/3 cup uncooked orzo
  • 1/2 cup (4-ounces) Boursin with garlic and fine herbs, softened
  • 2 tablespoons finely chopped fresh parsley
  • 1/8 teaspoon coarse ground black pepper
  • 3 teaspoons grated Parmigiano Reggiano cheese, divided

Instructions

1.  Cut a thin slice off top of each tomato.  Scoop out some, but not all, of the pulp with a spoon.  Sprinkle inside of each tomato with 1/4 teaspoon salt .

  1. 2.  Preheat oven to 375F.1.  Cut a thin slice off top of each tomato.  Scoop out some, but not all, of the pulp with a spoon.  Sprinkle inside of each tomato with 1/4 teaspoon salt .2.  Preheat oven to 375F.3.  Cook orzo according to package directions. Drain pasta; reserve 3 tablespoons cooking water and set aside.  Rinse drained pasta under cool water.  4.  Combine orzo, spoonfuls of Boursin, parsley, reserved cooking water, remaining 1/4 teaspoon salt and pepper in a large bowl. 5. Spoon mixture into tomatoes; transfer to a greased pie plate or shallow baking dish.  Sprinkle 3/4 teaspoon grated cheese over each.  Bake 25 minutes or until tops are golden in spots.  Recipe by Jean KrCut a thin slice off top of each tomato.  Scoop out some, but not all, of the pulp with a spoon.  Sprinkle inside of each tomato with 1/4 teaspoon salt .
  2. Preheat oven to 375F.
  3. Cook orzo according to package directions. Drain pasta; reserve 3 tablespoons cooking water and set aside.  Rinse drained pasta under cool water.  
  4. Combine orzo, spoonfuls of Boursin, parsley, reserved cooking water, remaining 1/4 teaspoon salt and pepper in a large bowl. 
  5. Spoon mixture into tomatoes; transfer to a greased pie plate or shallow baking dish.  Sprinkle 3/4 teaspoon grated cheese over each.  Bake 25 minutes or until tops are golden in spots. 

Recipe by Jean Kressy. 

 

dddd3.  Cook orzo according to package directions. Drain pasta; reserve 3 tablespoons cooking water and set aside.  Rinse drained pasta under cool water.  cddd     

4.  Combine orzo, spoonfuls of Boursin, parsley, reserved cooking water, remaining 1/4 teaspoon salt and pepper in a large bowl. 5. Spoon mixture into tomatoes; transfer to a greased pie plate or shallow baking dish.  Sprinkle 3/4 teaspoon grated cheese over each.  B

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The recipe was originally published as Cheesy Orzo Tomatoes on Relish.com

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