Note: I originally created this Orzo Stuffed Tomatoes recipe for a sponsored video I created in partnership with NatureSweet on Instagram. This blog post, however, is not sponsored; I love these stuffed tomatoes so much, I just had to share the recipe with you!
The tomato plants in our garden look aged. They are withered and yellowed, each leaf looking exhausted after a summer of work…hard work to serve us well. I look at them wistfully, grateful for the fruits it gave us week after week this summer, and know that pretty soon we will have to clear them into the compost bin after their last tomatoes are ripe and picked.
It’s a sign that it is time to move on, and like it or not, it is time to welcome the next season.
As sad as that may sound, thankfully, there are plenty of beautiful tomatoes to be found at the markets, for now. I just had to share this recipe with you to help you enjoy the last of the tomato harvests.
This recipe for Orzo Stuffed Tomatoes quickly became a favorite — the stuffing on its own is actually quite delicious, but baked in these little vessels of summer, it is elevated to something even more satisfying. It’s hard to resist the orzo with burrata, parmesan, spinach and summer squash! We found ourselves loving the tomatoes on its own as an easy lunch, or as the perfect side dish to grilled fish. I couldn’t resist adding pancetta to the recipe but feel free to leave it out for a wonderful vegetarian dish, as you see in the recipe video.
Disclosure: I originally created this recipe for a recipe video I created in partnership with NatureSweet on Instagram. This blog post is not sponsored, however, I love these stuffed tomatoes so much, I just had to share the recipe here!
Orzo Stuffed Tomatoes
Orzo Stuffed Tomatoes are sweet vessels of everything summer: tomatoes, squash, spinach, and orzo tossed with burrata and parmesan! So good on their own, or as a side to your favorite summer meal!
- 6 medium tomatoes
- 2 teaspoons olive oil
- 4 oz pancetta diced (optional)
- 1/4 cup finely diced yellow onions
- 2 cloves garlic minced
- 1/2 cup orzo
- 1/2 cups chicken broth
- 1/2 cup diced yellow squash
- 1 cup spinach
- 6 oz burrata torn into pieces (can substitute mozzarella)
- 1/4 cup Parmesan cheese
- 2 tablespoons Basil, divided for garnish
- 2 tablespoons Italian parsley, divided for garnish
Preheat the oven to 425°F with a rack placed in the center of the oven.
Cut the tops off the tomatoes and set aside. Use a sharp paring knife and spoon to cut into and spoon out the pulp and seeds. Set the pulp aside in a small bowl. Season the cavities of the tomatoes with salt and let it rest upside down on a paper towel lined baking sheet for about 10 minutes.
While the tomatoes are resting to extract the juices, make the stuffing. Heat the olive oil and pancetta in a saute pan (if not using pancetta, add two more teaspoons olive oil). Cook the pancetta until crispy, remove from pan and reserve for later. Add onions and garlic, season with salt. Cook until translucent, about 3 minutes. Stir in the tomatoes and cook for another 2 minutes.
Stir in the orzo. Add broth and cook for about 8-9 minutes, stirring occasionally, until until al dente. Add more broth if necessary.
Stir in the yellow squash and spinach and cook about 1 minute. Remove from heat.
Drop in burrata, parmesan, reserved pancetta, about half of the basil and parsley, and stir.
Spoon filling into the tomatoes. Sprinkle with parmesan. Bake 15-20 minutes or until the tomatoes are tender and the stuffing is piping hot.
Remove and garnish with remaining basil and parsley and a touch more Parmesan cheese. Drizzle with olive oil. Serve immediately.