1kg Cuisinesse vine tomatoes
2 garlic cloves
1 small red onion
500ml vegetable stock
sea salt & black pepper
SAN MARZANO GREEK TOMATO RISOTTO
Blanch, skin and finely chop the tomatoes. Use half the tomatoes for the sauce. Set aside the other half.
Heat 1 tbsp of oil in a large lidded pan, add half the tomatoes, along with 1/2 tsp of cayenne pepper, 1/2 tsp of dried oregano and 1/2 tsp of dried basil. Cook for 15 minutes. Transfer to a blender and mix until smooth. Set aside.
Finely chop the onion and garlic. Heat 1 tbsp of oil in a large lidded pan. Add the orzo and toast lightly for 1 to 2 minutes. Add the chopped garlic and onion and 500ml of vegetable stock. You can use fresh stock or dissolve a stock cube in recently boiled water. Add the tomato sauce, fresh thyme and 2 bay leaves. Turn up the heat and bring to a boil. Reduce the heat and allow to simmer for the stock has reduced and the orzo is cooked al dente. If necessary you can add a little bit more stock.
Season well with sea salt & black pepper. Serve warm.