Firstly, I just wanted to apologise to those who receive e-mail updates of my posts. This morning it certainly seemed like I was extra keen to post this recipe and share it with you all, unfortunately, there was a minor technical glitch and it was released a little earlier than expected.
This weeks recipe really showcases the beauty and importance of using good quality tomatoes. San Marzano tomatoes come from the same family as the plum tomato, I find that these particular tomatoes are slightly sweeter and have a a thicker skin adding extra texture to this dish. Additionally, I have used chicken stock as I personally find that it makes the dish taste more rich and adds a little deepness. However, if you are vegetarian or vegan or just fancy a ‘non meat’ meal do switch it up for an alternative vegetable stock; it will be just as delicious.
- 100g orzo
- 300ml chicken stock
- 7-8 San Marzano tomatoes, cut into eighths
- 2 garlic cloves, finely chopped
- 1 tbsp olive oil
- 1 tsp tomato puree
- Pinch of salt
- Ground black pepper
- Start by frying the garlic in the oil for 2-3 minutes on medium heat.
- Add the tomatoes, fry for a couple of minutes, add the tomato puree and fry for a further minute; season with salt and pepper.
- Put in the the orzo and fry with the other ingredients for 50-60 seconds.
- Pour in the stock, mix again and bring to a gentle boil. Finally, drop the heat to medium- low and leave to simmer for 10-12 minutes, the liquid will have reduced and the orzo is al dente.
Can be served both hot and cold.