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Roasted Tomato Orzo

If you fancy trying out a vegan dish, this Roasted Tomato Orzo is a delicious way to incorporate healthy foods and great taste into your diet!


  • 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 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, 2-litre ovenproof dish. Add a pinch of salt and pepper for flavour, stir and roast for 30 minutes, until the tomatoes have cooked.

Step 2 – Add the salsa ingredients to a blender and pulse until it has a chunky consistency, then add seasoning.

Step 3 – Season the tomatoes, then stir through the orzo and 200ml of water. 

Step 4 – Bake for 25 minutes until the pasta has cooked through. Add 2 tbsp of vermouth and season.

Step 5 – To serve, spoon into bowls and mix the salsa through the pasta and top with salt and pepper.