Today was such a beautiful day...I could tell that Summer is drawing to a close when I felt the slight cool breeze touch my face as I picked what might be the last of my Summer tomatoes. Todays recipe is inspired by the end of Summer, the beginning of Fall and an overabundance of tomatoes from the garden. I love to hear feedback...feel free to try it out and tell me what you think!
1 16 oz box of orzo
1-2 lbs. sweet or spicy turkey sausage removed from casing
10-12 beefsteak tomatoes
1 medium vidalia onion chopped
1 red sweet bell pepper chopped
2 cloves of garic minced
1/2 cup butter melted
3/4 cup cubed mozzarella cheese
1/2 cup parmesan cheese
1 tsp. salt
1 tsp. pepper
1/4 cup sweet basil finely chopped
1/4 flat leaf parsley finely chopped
Set oven to 350. Thinly cut tops off of tomatoes. Scoop out pulp leaving 1/4- 1/2 in. thick shell reserving 1/4 cup pulp for mixture. Invert tomatoes onto a paper towel lined cookie sheet. Cook orzo according to package directions. Melt butter in a med. sauce pan and saute the onion, garlic and pepper add chopped herbs, salt & pepper set aside. Saute the turkey sausage till cooked through making sure to drain out all liquids. Drain orzo toss with butter and onion mixture, sausage, cheese and pulp. Fill tomatoes drizzle extra virgin olive oil and season with salt & pepper. bake for 10-12 minutes. If serving cold omit baking tomatoes.