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!
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, 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.
Enjoy!
