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Orzo with Roasted Tomato Sauce, Peas, and Parmesan Cheese

September 1, 2012 by susanelester 6 Comments

We had a variety of shapes, sizes, and colors of tomatoes, so I decided to roast them with onion and garlic.  Then I ran them through a food mill to make a flavorful sauce.  I used some of it with orzo and froze the rest. Roasting tomatoes deepens their flavor and sweetness.


Roasted Tomato Sauce
Ready for the oven!

Pre-heat oven to 325 degrees.

Line two baking sheets with foil. 
Slice tomatoes and place cut-side up on the baking sheets – as many as you have. 
Peel 1 head Garlic, and distribute cloves around both sheets
Peel 1 Onion and cut into thin wedges and distribute around both sheets.
Drizzle everything with Olive Oil (about 1/4 cup per sheet).
Sprinkle with Salt and Pepper.

Roast in the oven for 1 1/2 hours.
Cool slightly and process through a food mill fixed with a medium grade disk in small batches.
Be sure to scrape the pulp from the bottom of the disk.

Fresh from the oven
Processing through the food mill

At this point, you can separate the sauce. 
I reserved 1 cup to use and placed 2 cups in a labeled ziploc bag to freeze for later use.


Orzo with Roasted Tomato Sauce, Peas, and Parmesan Cheese


To make the Orzo, use a ratio of 1 cup uncooked pasta to 1 cup sauce.
Cook Orzo according to package directions.
During the last minute of cooking, stir in 1/2 cup frozen Peas.
Drain Orzo and Peas and set aside.

Return pasta pot to stove, over medium heat.
Pour reserved 1 cup Roasted Tomato Sauce into pan.
Season with:
1/2 teaspoon Italian Herb Mix
Salt and Pepper, to taste.
If sauce tastes bitter, add a pinch of sugar.
When sauce is warmed through, stir Orzo and Peas back into the pot.
Top with shaved Parmesan Cheese.

This dish works well as a side dish, or a vegetarian main course.

Buon Appetito!

Once in a Blue Moon ~ view from our rooftop deck
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Filed Under: Uncategorized Tagged With: Orzo, parmesan cheese, Pasta, peas, tomatoes

Comments

  1. Laura (Tutti Dolci) says

    September 1, 2012 at 2:45 pm

    I love roasted tomatoes, what a perfect pasta dish! Have a great weekend, Susan! 🙂

    Reply
  2. Rosemary says

    September 1, 2012 at 6:07 pm

    I have successfully used my immersion blender to “puree” roasted tomatoes for a sauce. So nice and rich and thick. (Loved the blue moon!)

    Reply
  3. Mary Hirsch says

    September 1, 2012 at 11:19 pm

    It makes me happy that you both appreciate and value those tomatoes and use them all. I haven’t grown my own tomatoes – it’s so much fun – since 1988. Your orzo plate looks delicious and that’s a great meal you’ve made, with just crusty bread and a green salad added. Thanks. The Blue Moon – I looked up at it and winked, just like Neil Armstrong’s family asked. A nice moment and memory. Your picture is stunning……..taken at night, I’m impressed. Don’t we have a birthday coming up?

    Reply
  4. Lizzy Do says

    September 2, 2012 at 1:30 am

    I’m just going to have to bite the bullet and grow tomatoes in pots next year…huge pots as I want a LOT! Your tomatoes are perfect in this orzo dish…yum.

    Reply
  5. Sara says

    September 3, 2012 at 2:05 am

    Yum this looks excellent!

    Reply
  6. bellini says

    September 6, 2012 at 1:13 pm

    Tomatoes are overflowing from the garden . This is a delicious way to use up some of natures bounty.

    Reply

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