Recipe courtesy of Sandra Lee
Episode: Summer Soiree
Save Recipe Print
30 min
15 min
15 min
4 servings



Cut the tops off of 4 tomatoes and with a spoon remove the pulp from the inside, to form a bowl. Dice the pulp and half of the remaining tomato (reserve remaining half for the Round 2 Recipe Grilled Margherita Pizza). Dice the mozzarella to measure 1 cup. (Reserve the rest for the Round 2 Recipe Grilled Margherita Pizza.)

In a bowl, combine 2 cups of the orzo (reserve the rest for the Online Round 2 Recipe Orzo Soup with Pork), diced mozzarella, diced tomato, vinegar, olive oil, basil, and salt and pepper, to taste. Divide the mixture among the 4 tomatoes and serve.

More from:

Summer Parties

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.


Chicken Salad

Recipe courtesy of Food Network Kitchen

Greek Salad

Recipe courtesy of Ina Garten

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Bow Tie Pasta Salad

Recipe courtesy of Jamie Deen

Grilled Stuffed Tomatoes

Recipe courtesy of The Neelys

Caprese Antipasticks

Recipe courtesy of Rachael Ray

A Stuffed Picnic: Tuna and Artichoke Stuffed Tomatoes, Red Pepper, Feta and Chick Pea Stuffed Zucchini, Nut and Brown Sugar Stuffed Macintosh Apples

Recipe courtesy of Rachael Ray

Fried Green Tomatoes

Recipe courtesy of Flying Biscuit Cafe

Grilled Stuffed Zucchini

Recipe courtesy of Henry Tenney

Browse Reviews By Keyword

          Latest Stories