Roasted tomato 'orzotto' recipe

Name: Roasted tomato 'orzotto'
Yield: Serves 4
Ingredients: 3 x 220g packs Tesco Finest piccobella tomatoes; 3 garlic cloves, chopped; 8 fresh thyme sprigs; 2 tbsp olive oil; 2½ tbsp balsamic vinegar; 1 large red onion, chopped; 2 tbsp tomato purée; 300g orzo; 1 vegetable stock pot, made up to 750ml; 45g pecorino, grated

Created by The Tesco Recipes team

We've combined the best of both worlds in this creamy risotto-style orzo dish that stars garlicky, thyme-infused roasted tomatoes for a bold taste of the Med. This is a simple but deliciously different dinner you'll be making on repeat!

See method

Serves 4
Takes 45 mins
477 calories / serving

Shop your ingredients

Tesco Salad Tomatoes 650G
3 x 220g packs Tesco Finest piccobella tomatoes
£1.55
£2.38/kg
Tesco Garlic 4 Pack
Aldi Price Match
3 garlic cloves, chopped
£0.87
£0.22/each
Tesco Fresh Cut Thyme 20G
8 fresh thyme sprigs
£0.50
£25.00/kg
Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco Balsamic Vinegar Of Modena 250Ml
2½ tbsp balsamic vinegar
£1.65
£6.60/litre
Tesco Red Onions Loose
Aldi Price Match
1 large red onion, chopped
£0.20
£0.95/kg
Napolina Orzo Pasta 500g
300g orzo
£1.50
£3.00/kg
Oxo Ready To Use Stock Signature Vegetable 500ML
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
1 vegetable stock pot, made up to 750ml
£2.50
£5.00/litre
Tesco Grated Pecorino Cheese 50G
45g pecorino, grated
£1.45
£29.00/kg
Tesco Tomato Puree 200G
Aldi Price Match
2 tbsp tomato purée
£0.59
£2.95/kg

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Remove the tomatoes from the vines and tip into a baking dish. Add 2 chopped garlic cloves and 5 thyme sprigs and drizzle with 1 tbsp oil and the vinegar; season with pepper and toss well to coat. Roast for 30-35 mins, stirring halfway, until starting to burst and collapse. Discard the thyme sprigs.
Meanwhile, heat the remaining oil in a saucepan or casserole dish over a low-medium heat and fry the onion for 8-10 mins until softened, adding the remaining garlic for the last 2 mins. Stir in the tomato purée and orzo to coat, then pour in the vegetable stock.
Bring to a simmer, then cook over a low heat for 10-12 mins, stirring constantly, until the orzo is tender but still has a little bite. Add extra boiling water, a splash at a time, if it begins to look dry. Stir in the pecorino and half the roasted tomatoes.
Divide among bowls and spoon over the remaining roasted tomatoes, along with the roasting juices from the dish. Pick over the remaining thyme leaves and finish with an extra grind of black pepper to serve.