Tomatoes Stuffed with Spring Medley Orzo and Crabmeat

Serving Size:  2-3


1/2 lb. Pappardelle’s Spring Medley Orzo
6 medium to large tomatoes
1 lb. crabmeat, cooked and cooled
1/2 cup spring onions, chopped
1 medium cucumber (peeled, seeded and diced)
2 tablespoons prepared horseradish
Juice of 1 lemon
3/4 cup Bella Sol California Extra Virgin Olive Oil
Salt and freshly ground pepper


  1. Wash tomatoes and remove cores. Discard pulp and seeds. Salt each tomato, place on upside down on a large platter and allow liquid to drain for 30 minutes.
  2. Meanwhile, cook orzo in a pot of boiling salted water until al dente (about 8-10 minutes). Drain very well.
  3. Combine orzo with all other ingredients
  4. Turn tomatoes and add orzo/crabmeat mixture. Allow filling to overflow tomato. Sprinkle more pepper on top and serve at room temperature.