Balsamic Tomato Baked Orzo — a plant-based Mediterranean recipe by BOSH!
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Balsamic Tomato Baked Orzo

This one has become a proper staple in our kitchens. There's something about baked orzo that just hits different. It's creamy, saucy, and deeply satisfying in a way that feels a bit fancy but genuinely isn't that much effort. The balsamic tomatoes get all jammy and intense in the oven, and that olive and rosemary crumb on top adds this brilliant salty, herby crunch that we're honestly a bit obsessed with. It's the kind of dinner that makes you want to eat it straight from the skillet with a big chunk of bread. Make it tonight; you won't regret it.

Cook: 40 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • Food processor
  • Large oven-safe skillet
  • Flat baking tray

Ingredients

  • 2 tbsp olive oil
  • 1 red onion
  • 2 garlic cloves
  • 1 red pepper
  • 150g cherry tomatoes
  • 2 tsp dried oregano
  • 1 tsp chilli flakes
  • 1 tsp salt
  • 3 tbsp sun-dried tomato paste
  • 250g uncooked orzo
  • 1 tin of chopped tomatoes
  • 1 vegetable stock cube
  • 250ml boiling water
  • 2 tbsp red wine vinegar
  • 100g panko breadcrumbs
  • 50g pitted Kalamata olives
  • small sprig of rosemary
  • 4 tbsp olive oil
  • 1 clove garlic
  • 1 lemon zest
  • handful of plant-based feta
  • chopped flat leaf parsley
  • Drizzle of balsamic vinegar

Method

1

For the topping

  • In a food processor blend the olives with lemon zest, roughly chopped garlic and rosemary then slowly pour in olive oil until you have a chunky paste.
  • Tip in the panko breadcrumbs and pulse to combine.
  • Tip the mixture onto a flat baking tray then bake in the oven for 4 - 6 minutes until golden brown.
2

For the orzo

  • In a large oven-safe skillet, heat the olive oil over a medium heat.
  • Add diced onion and garlic and cook for 2 -3 minutes.
  • Dice the red pepper and slice the cherry tomatoes in half before adding to the pan with another glug of oil.
  • After a couple of minutes season with dried oregano, chilli flakes, salt and pepper and saute for 5 minutes stirring regularly.
  • For a boost of flavour add 3 dollops of sun-dried tomato paste and a splash of red wine vinegar.
  • Stir the mix for 1-2 minutes before adding the orzo.
  • Coat the orzo in all those delicious flavours before throwing in the chopped tomatoes and stock cube that's been diluted into the boiling water.
  • Bring to a simmer then bake the dish in the oven for 10-15 minutes.
  • Remove from the oven and taste to adjust seasoning and check the orzo is cooked.
  • If the mixture seems to sticky add a little more water.
  • Top the orzo with the breadcrumb mixture and bake for another 5 minutes.
3

To serve

  • Crumble plant based feta over the top along with chopped parsley, a drizzle of balsamic vinegar and freshly ground black pepper.

Tips & Variations

  • Get the crumb golden: Keep a close eye on the topping in the oven; it goes from perfect to burnt pretty quickly. Four minutes is usually enough, so check it early rather than late.
  • Rest before serving: We find this works really well if you let it sit for 5 minutes after it comes out of the oven. The orzo firms up just slightly and it's so much easier to serve properly.
  • Add some greens: Henry always throws a big handful of spinach or kale into the skillet before it goes in the oven. It wilts down completely and you barely notice it's there, but it bulks it out nicely.

Why This Works

The trick here is baking the orzo in the sauce rather than boiling it separately. It absorbs all those balsamic, garlicky, tomatoey flavours as it cooks, so every single piece of pasta is packed with taste rather than just coated in sauce. And that toasted olive crumb is doing serious heavy lifting; it adds texture, saltiness, and depth that makes the whole dish feel restaurant-level.