Stuffy Pecorino Tomatoes

Stuffy Pecorino Tomatoes

8 tomatoes
2 cup orzo (cooked according to package directions)
3 tbsp. olive oil
1/2 tsp. pepper
1/3 cup fresh basil (chopped)
1 tbsp. fresh oregano (chopped)
1/2 cup pecorino romano cheese (shredded)

Preheat oven to 325 degrees. Cut off the tops of the tomatoes and clean out the insides. Use about a 1/2 cup of the tomato leftovers and add to the orzo. Combine the orzo, oil, pepper, basil, oregano and pecorino together; set aside. Brush the insides of the tomatoes with olive oil and season with salt and pepper; place in the oven on a baking dish for 10-12 minutes. Remove from oven; turn upside down to drain and allow them to sit for 15 to 20 minutes. Stuff the tomatoes with the orzo filling and warm in the oven for 10-12 minutes. Serve warm.

*Johnna's tip: Stuffed tomatoes are so versatile. They can be served warm or cool. Make this a side salad for one of your dinners by skipping the step at the end (*"(with orzo)warm in the oven for 10-12 minutes"). It's the perfect summer or winter side dish. Enjoy!

**Johnna's tip, tip: Garlic of course should be sprinkled on top. You know JKGF can't do many recipes without at least thinking about adding some garlic;-)

Picture source: http://allrecipes.com/Recipe/Baked-Stuffed-Tomatoes/Detail.aspx