Try this roasted tomato orzo dish, then check out more tomato recipes such as our tomato pasta, penne arrabbiata, tomato soup and tomato and basil pasta.

For more plant-based options, try our vegan mac and cheese, vegan bolognese, vegan carbonara, vegan moussaka and more vegan pasta recipes.


  • 350g orzo


  • 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


  • 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


  • 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.

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