Too many tomatoes? Try stuffing them with orzo and cheese

I am inundated with summer produce that we have been picking feverishly to avoid any freak frost that could occur this time of year.

Tomatoes are spilling off my counters, which I absolutely love. Molly, 9, is the main consumer of these little summer gems, and I am putting them in everyone’s lunchboxes, dinner salads and anywhere else I see fit.

A couple of weeks ago, I actually bought tomatoes at the Farmers Market. I found some really cool ones that are hollow inside, making them ideal for stuffing. They are small and red with orange stripes.

We used a few different kinds along with the Farmers Market stuffers. Other varieties will require a bit more removal of the insides. Make the hole as big as possible, in order to get as much filling in as you can.

My gang gathered for a quick recipe that I hoped everyone would love. Emma, 11, cut the tops off the tomatoes and hollowed them out.

I had some orzo already cooked, so Molly added the few ingredients to the pasta, leaving out the cheese so she could stuff her own before adding cheese to everyone else’s.

Clay, 7, lent a hand with this project by cutting and hollowing his own tomato and stuffing it with the pasta mixture. We all were pleased with our pan full of multicolored tomatoes spilling over with orzo.

We baked them in a hot oven for about 15 minutes then served them with a green salad and slices of grilled steak. How I wish we had taken pictures. It was a perfect summer meal.

Hurry up and use some of the summer’s last tomatoes for this fun, easy and delicious side dish. Add whatever you want to the filling to appeal to your family’s palates. It is sure to be a winner. Margery Reed Poitras is a former professional chef who now cooks for her kids and occasionally for the more mature palate.