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Triple Tomato Orzo

Photo: Kana Okada
Yield Makes 4 servings (serving size: 3/4 cup orzo mixture and 1 tomato)

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

Nutrition Information

  • calories 349
  • fat 9 g
  • satfat 2 g
  • monofat 4 g
  • polyfat 1 g
  • protein 15 g
  • carbohydrate 56 g
  • fiber 7 g
  • cholesterol 5 mg
  • iron 3 mg
  • sodium 664 mg
  • calcium 198 mg

How to Make It

  1. Preheat oven to 375°. Cook orzo until al dente; set aside. Heat olive oil in a saucepan over medium heat. Sauté garlic 1 minute. Add onion and red chile; sauté 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.