This vegetarian stuffed tomato recipe is perfect for a light summer dinner. Tomatoes and basil are at their prime in New England during our summer months, and I take full advantage. Fresh ingredients really make the filling stand out. The trick is to find, large firm, sweet tomatoes. If I succeed at this, my kids will dump out the delicious orzo to bite right into the tomato first. I like to use monterey jack cheese for it’s creamy compliment to the orzo, but some prefer something a little sharper, like a cheddar or parmesan.  Get a sharp knife to help you core the tomatoes – it will make the while process much easier!

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