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Ingredients
- 1 kilogram Tomatoes (ripe, on the vine)
- to taste Salt
- to taste Black pepper
- 1 teaspoon Harissa (gentle heat)
- as needed Extra virgin olive oil (for dressing and serving)
- a splash Red wine vinegar
- 1 bulb Garlic (skins on)
- as needed Spring onions (trimmed and washed)
- 500 grams Orzo pasta
- as needed Frozen broad beans
- as needed Fresh herbs (such as mint, basil, dill, fennel)
- optional Feta cheese (for serving)
Instructions
- Preheat the oven to 150\u00b0C (300\u00b0F).
- Place tomatoes with vines in a baking dish. Season with salt, pepper, harissa, a splash of red wine vinegar, and a kiss of extra virgin olive oil. Add a bulb of garlic and spring onions.
- Roast in the oven for 1 hour to concentrate the flavors.
- Cook orzo pasta in boiling salted water for 10 minutes until al dente. Add frozen broad beans 5 minutes into cooking.
- Drain and refresh pasta and beans under cold water.
- Remove tomatoes from the oven, shake off vines, and remove spring onions and garlic.
- Push tomatoes through a coarse sieve to remove skins, collecting the juice.
- Squeeze garlic out of skins, fork it up, and slice spring onions. Add to the tomato sauce.
- Combine roasted spring onions, creamy garlic, broad beans, and orzo with the sauce. Mix well.
- When cooled slightly, add fresh herbs, reserving some for garnish. Mix thoroughly.
- Serve on a platter or in bowls, drizzling with extra virgin olive oil and garnishing with reserved herbs and optional feta cheese.
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