And there they go... We caught enough fish for dinner!
12 medium to large Tomatoes (preferably from your garden)
1/2 onion finely chopped
1 garlic clove crushed
1 cup plain yogurt (I prefer Greek yogurt)
2 T olive oil
3/4 cup orzo (it looks like rice, but it is pasta)
A good handful of chopped basil
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
Cut the tops off the tomatoes and scoop out the innards with a spoon into a bowl being careful not to go through the sides. Place the cut tomatoes into an oiled baking pan with sides so that they fit comfortably, not too crowded and not too loose (you want them to stay upright when they bake).
With your hands, squish the tomato innards to get rid of any large lumps. Scoop two cups of that chunky liquid into a separate bowl and mix in all of the other ingredients. Use this mixture to fill the tomato cups. Bake in a 350 degree oven for 45 to 60 minutes until the tomatoes are tender.