Ingredients
- —200 g orzo
- —400 ml vegetable stock
- —400 g cherry tomatoes
- —0.5 red onion
- —2 bay leaves
- —2 tsp sea salt
- —black pepper
- —2 tbsp extra virgin olive oil
- —1 generous handful of fresh basil
Instructions
Preheat the oven to 200°C (390°F).
Mix the orzo with the vegetable stock in a deep baking dish.
Place the tomato vines on top of the orzo.
Distribute the halved tomatoes over the dish.
Sprinkle the red onion, bay leaves, black pepper, and half of the salt over the top.
Bake for 20 minutes in the oven until the orzo is al dente.
Remove the tomato vines and bay leaves.
Stir in the olive oil, the remaining salt, and the fresh herbs.
Taste and serve immediately.
Serving Tip
This orzo with tomato-bay leaf sauce is simple, warm, and deeply flavorful. The tomatoes slowly roast in the oven, releasing their full aroma into the orzo, giving the dish a risotto-like texture. Serve this orzo straight from the baking dish to keep the sauce warm and creamy and the tomatoes full of flavor.
Storage Tip
Store covered in the refrigerator for up to one day and gently reheat with a splash of stock.