Roasted tomato orzo
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 350g orzo
SAUCE
- 1kg small tomatoes on the vine
- 4 cloves garlic, peeled
- a small bunch basil
- 3 tbsp red wine vinegar
- 1 tbsp caster sugar
- 1 red or green chilli, finely chopped
- 150ml vermouth, plus 2 tbsp to serve
HERB SALSA
- a small bunch basil
- a small bunch flat-leaf parsley
- a handful mint
- 1 clove garlic
- 30g Grana Padano, grated (optional)
- 100ml extra-virgin olive oil
- 1 lemon, zested and juiced
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Put the sauce ingredients into a wide, shallow, 2-litre ovenproof dish. Add a good pinch of salt and pepper, stir and roast for 30 minutes, until the tomatoes have cooked down and have some colour. Remove the vines.
- STEP 2
Meanwhile, put the salsa ingredients into a blender or food processor and pulse until a chunky consistency, then season.
- STEP 3
Season the tomatoes, then stir through the orzo and 200ml of water. Bake for 25 minutes until the pasta has cooked through and swelled in the sauce. Add 2 tbsp of vermouth and season again, if needed. Pick out the basil, which will have blackened.
- STEP 4
To serve, spoon into bowls and swirl the salsa through the pasta and top with plenty of salt and pepper.
