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Cooking On Holiday In Greece #shorts
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Currently on Holiday in Greece and HAD to make use of the amazing fresh veggies available! Tomato orzo served with a courgette salad (recipe of that up soon). I will leave the quantities up to you to decide on! It is such a simple dish, you simply cannot go wrong with whatever ratios you use. If you want it garlicky, use lots of garlic. No fresh tomatoes? Replace with good quality tinned tomatoes instead. Don't like garlic? Leave it out. They key here is using fresh and good quality ingredients to make something delicious, no matter what.
Ingredients:
Olive oil
Onion (diced)
Garlic (minced)
Fresh tomatoes (diced)
Water
Dried oregano
Salt and pepper
Orzo pasta
Chicken stock (or veggie if you prefer)
1. Add some oil to the pan and cook the onions over medium heat until caramelised. Want a sweeter sauce? Just caramelise them for longer if so or add a pinch of sugar.
2. Once caramelised, add the garlic and sautée for a few minutes. Add the tomatoes, a bit of water, and some salt and pepper. Cover with a lid and cook down until the tomatoes have broken up and the sauce has thickened (about 30 minutes on medium-low heat).
3. Add some orzo pasta into the sauce, top with hot stock and simmer for about 10-15 minutes until the orzo is cooked through, and the sauce is thick and creamy. If the pasta absorbs all the liquid, but it is still not done, simply top it up with more stock and continue to cook.
Ingredients:
Olive oil
Onion (diced)
Garlic (minced)
Fresh tomatoes (diced)
Water
Dried oregano
Salt and pepper
Orzo pasta
Chicken stock (or veggie if you prefer)
1. Add some oil to the pan and cook the onions over medium heat until caramelised. Want a sweeter sauce? Just caramelise them for longer if so or add a pinch of sugar.
2. Once caramelised, add the garlic and sautée for a few minutes. Add the tomatoes, a bit of water, and some salt and pepper. Cover with a lid and cook down until the tomatoes have broken up and the sauce has thickened (about 30 minutes on medium-low heat).
3. Add some orzo pasta into the sauce, top with hot stock and simmer for about 10-15 minutes until the orzo is cooked through, and the sauce is thick and creamy. If the pasta absorbs all the liquid, but it is still not done, simply top it up with more stock and continue to cook.
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