I know it don't look that pretty, but it was okay for a easy evening meal. By easy I mean, your not in the kitchen watching this bubbling away as its baked in the oven.
This 'Baked Tomato Orzo' actually reminded me of the oven baked tomato rice I've made before. If you want, feel free to serve it with a green vegetable such as broccoli.
Presto Pasta Nights #229. PPN was founded by Ruth Daniels of Once Upon a Feast and each Friday night a different host posts a roundup of pasta dishes submitted by bloggers from around the world. However this week, PPN is being hosted by Ruth.
Baked Tomato Orzo
2 teaspoons olive oil
2 medium onions, sliced
3 – 4 cloves garlic, crushed
1 x 400g tin tomatoes, chopped
1 pint vegetable stock
1 tablespoon of basil, minced or 1 teaspoon or dried
Salt and pepper to taste
200g orzo or similar pasta
Optional: fresh slices of tomato and Cheddar cheese for serving
Preheat oven to gas mark 5.
Heat the oil over medium heat, then add onion and garlic and cook until the onion starts to brown. Stir frequently while cooking. Add the remaining ingredients, except for the orzo and cheese if using. Bring to a boil, then stir in orzo and remove from heat. Spoon into a casserole dish. Bake uncovered for 45 minutes, stirring twice during cooking time. Stir before serving, Top with tomatoes ans sprinkle lightly with cheese if using. Adapted from The Vegetarian Gourmet Bobbie Hinman.