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TOMATO ORZO

Cherry Tomato and Basil Orzo

This one-pot tomato orzo is simmered with tomato paste and cherry tomatoes for a rich, tangy, slightly sweet flavor. It’s creamy, comforting, and balanced with fresh basil. Simple to prep and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian, Mediterranean
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 shallots finely chopped
  • 3 cloves garlic minced
  • 2 cups cherry tomatoes halved
  • 2 tbsp tomato paste
  • 1 vegetable bouillon cube
  • 1½ cups orzo
  • 3 cups water or vegetable broth plus extra as needed
  • ¼ cup coconut milk optional, for creaminess
  • Salt to taste
  • 1 handful fresh basil leaves chopped or torn

Equipment

  • Dutch Oven

Method
 

  1. Heat olive oil and butter in a large skillet over medium heat.
  2. Add chopped shallots and cook for 3–4 minutes until soft and golden.
  3. Stir in minced garlic, tomato paste, and bouillon cube; cook for 1–2 minutes until fragrant.
  4. Add cherry tomatoes and a pinch of salt; cover and cook for 1 minute to soften.
  5. Uncover and gently mash tomatoes; stir in basil and let simmer for 2–3 minutes.
  6. Add orzo and stir to coat in the tomato mixture.
  7. Pour in water or broth gradually as it cooks; stir well.
  8. Cover and simmer on medium heat for 12–15 minutes, stirring and scraping the bottom every 5 minutes.
  9. If mixture dries out before orzo is cooked, add more water or broth as needed.
  10. Stir in coconut milk (if using), adjust salt to taste, and simmer until creamy.
  11. Remove from heat, add fresh basil and a small knob of butter, and mix to finish.
  12. Serve warm and enjoy!

Notes

  • Stir Often: Orzo tends to stick—stir every few minutes and scrape the bottom to avoid burning.
  • Don't Let It Dry Out: Add more water or broth as needed during cooking to keep it creamy.
  • Optional Coconut Milk: Use for extra richness, or substitute with cream or milk.
  • Fresh is Best: Use fresh basil for brightness—dried won’t give the same flavor.
  • Make It Vegan: Skip the butter or use a vegan alternative.
  • Add Protein: For a fuller meal, stir in chickpeas, shredded chicken, or white beans.
  • Storage: Keeps well in the fridge for up to 3 days; add a splash of water to reheat.