Orzo with roasted tomatoes
250g cherry tomatoes
200g orzo
5g fresh oregano leaves
2tbsp olive oil
1tbsp sherry vinegar
1 garlic clove (skin left on)
Salt and pepper
Preheat the oven to 180C. Place the cherry tomatoes in a roasting dish with the olive oil, sherry vinegar, oregano and garlic clove. Season with salt and pepper. Roast for 15-20 mins, until soft and slightly coloured. Squeeze the garlic out of its skin; press the tomatoes with the back of a spoon and stir.
Boil the orzo in salted water for eight minutes, until tender. Drain and reserve some of the cooking water.
Return the orzo to the saucepan, add the roast tomatoes and pour in a little of the cooking liquid to loosen. Taste and season, then serve with a sprinkling of fresh oregano.
Recipe from Farmdrop.com
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