Instructions: Remove the center pulp and seeds from the tomatoes, hollowing them out well. Lightly sprinkle into each tomato a little sugar, salt, pepper and oregano; place four cubes of mozzarella in each tomato.

Melt the butter in a saucepan and saute the onion in it until soft; stir in the orzo, stirring well so each grain of pasta is coated. pour in 2 cups of the stock, stir well, and simmer until it is absorbed, adding more stock gradually until the orzo is about three quarters cooked; firmer than al dente. Bled in the Parmesan, stirring it in well.

Spoon the orzo mixture into the hollowed tomatoes, filling them. Place the filled tomatoes in a casserole or baking dish with 1/2 cup of hot stock in the bottom of the dish. Bake, covered, in a preheated 400 degree oven for 25 minutes; remove the cover the last 10 minutes.

Serves 6

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