Why You’ll Love Roasted Tomato Orzo Recipe Recipe

I love this recipe because it’s easy to make yet tastes like something special. I like how the roasted tomatoes add natural sweetness and depth, while the orzo turns creamy without feeling heavy. It pairs beautifully with just about any protein and works equally well for casual dinners or entertaining.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Roasted Tomatoes
12 oz cherry tomatoes
1/4 cup olive oil
2 garlic cloves, thinly sliced
handful of basil leaves, roughly chopped
kosher salt
freshly cracked black pepper

Tomato Orzo
2 tablespoons olive oil
1 large shallot, minced
1 1/4 cup dried orzo
3 tablespoons tomato paste
3 cups homemade chicken or vegetable broth
1/4 cup heavy cream
2 tablespoons unsalted butter
1/2 cup freshly grated parmesan cheese
2 tablespoons minced fresh basil

Directions

I start by preheating my oven to 375°F. I place the cherry tomatoes in a small baking dish and toss them with olive oil, sliced garlic, chopped basil, salt, and pepper. I roast them for about 40 to 45 minutes, until they’re soft, jammy, and bursting with flavor.

While the tomatoes roast, I heat olive oil in a large skillet or braiser over medium heat. I add the minced shallot and cook it until translucent. I stir in the dried orzo and toast it for 2 to 3 minutes, stirring often, until lightly golden and coated in oil.

I add the tomato paste to the pan and stir constantly for about 2 minutes, until it darkens in color. I pour in the broth, season with salt and pepper, and bring everything to a simmer. I add the roasted tomatoes along with the garlic and basil from the baking dish, stirring well.

I cover the skillet, reduce the heat to low, and let the orzo cook for about 12 minutes, stirring every couple of minutes to prevent sticking. Once the orzo is tender, I uncover the pan and stir in the butter and heavy cream, letting it simmer gently until creamy.

I remove the pan from the heat and stir in the parmesan cheese and additional minced basil. I taste and adjust seasoning with salt and pepper, then serve warm.

Servings and Timing

I make this recipe to serve 6 people. Prep time takes about 15 minutes, cook time is around 20 minutes, and total time comes to roughly 35 minutes.

Variations

I sometimes add spinach or arugula at the end for extra greens. When I want more richness, I add a bit more parmesan or cream. I also like mixing in grilled chicken or shrimp to turn this into a complete meal.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the orzo if needed.

FAQs

Can I use grape tomatoes instead of cherry tomatoes?

I often do, and they roast just as well.

Does orzo need to be boiled separately?

I like cooking it directly in the pan because it absorbs more flavor.

Can I make this vegetarian?

I use vegetable broth and it works perfectly.

What makes the orzo creamy?

I find the combination of starch from the orzo, butter, cream, and cheese creates the creamy texture.

Can I make this ahead of time?

I can make it a few hours ahead and reheat gently before serving.

Is this dish very rich?

I find it creamy but balanced by the acidity of the tomatoes.

Can I skip the cream?

I can leave it out, though the orzo will be less rich.

What protein pairs best with this?

I love serving it with grilled chicken, steak, or fish.

Can I freeze roasted tomato orzo?

I don’t recommend freezing it, as the texture of the orzo changes.

What herbs work besides basil?

I sometimes use thyme or parsley for a different flavor.

Conclusion

This roasted tomato orzo is one of my favorite side dishes because it’s simple, creamy, and full of bold tomato flavor. I love how a handful of ingredients come together into something comforting and versatile, making it a recipe I return to again and again.