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Roasted tomato orzo

Are you looking for a divine dining dish that is suitable for vegetarians and vegans? Well look no further! Impress your veggie friends with a pleasurable pasta dish that’s filled with flavour…


  • 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

Herb Salsa

  • A small bunch basil
  • A small bunch flat-leaf parsley
  • A handful of 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.

Step 2 – Put the sauce ingredients into a wide, shallow, 2-litre ovenproof dish. Season with salt and pepper, stir and roast for 30 minutes, until the tomatoes have cooked down and have some colour.

Step 3 – Meanwhile, put the salsa ingredients into a blender or food processor and pulse until a chunky consistency, then season.

Step 4 – 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. Pick out the basil (which will have blackened).

Step 5 – To serve, spoon into bowls and swirl the salsa through the pasta and top with your desired amount of salt and pepper seasoning.