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Greek Tomatoes with Orzo and Feta
When tomato season rolls around you really do need to make them the star of the show. These celebratory slow roasted tomatoes highlight their luxurious flavor while being a sturdy base for orzo pasta, tangy feta, crunchy pine nuts, and lots of fragrant herbs. All you really need to go with them is some good crusty bread to soak up the olive oil-laden juices and of course a lovely California red wine. We suggest a California Cabernet Sauvignon or California Syrah.
Pairs With
Yield: 4 Servings
Prep: 45 minutes | Cook: 45 minutes
Total Time: 90 minutes
Ingredients
- 1/2 cup (89g) orzo
- 5 large tomatoes (1100g)
- ½ cup (125g) olive oil, divided
- 1 large yellow onion, diced (370g)
- Kosher salt and freshly ground black pepper, for seasoning
- 1/4 cup (50ml) California white wine like a Sauvignon Blanc or Pinot Gris
- 2 ounces (75g) feta cheese, crumbled and divided
- 1/4 cup (38g) pine nuts
- 2 tablespoons (5g) chopped Italian parsley
- 2 tablespoons (7g) chopped fresh dill
- 1 tablespoon (3g) chopped fresh oregano
- 1 clove garlic (5g), chopped
- 1 teaspoon (5g) granulated sugar
Instructions
- Heat the oven to 350°F. Bring a medium saucepan of salted water to a boil over medium-high heat. Add orzo and cook a couple of minutes short of the time on the package instructions. It will finish cooking in the oven. Drain and rinse with cold water to stop the cooking. Drain again and transfer to a large bowl.
- Cut tops off tomatoes and set aside. Scoop out pulp of tomatoes and chop.
- Heat ¼ cup of the olive oil in a large frying pan over medium-high heat. Add onions and season generously with salt and pepper. Cook, stirring occasionally, until tender and soft and just starting to caramelize. Add wine and scrape up any bits that are stuck to the bottom of the pan. Then add chopped tomatoes. Cook until juices are thick and reduced, about 5-8 minutes. Add the onion mixture to the bowl with the orzo.
- Add ¾ of the feta, pine nuts, parsley, dill, oregano, and garlic to the orzo mixture. Stir to combine. Season with salt and pepper. Taste and season again if needed.
- Season the hollowed out tomatoes with salt and pepper and sprinkle the sugar over the tomatoes. Divide the mixture evenly among the tomatoes.
- Pour the remaining ¼ cup olive oil in the bottom of a baking dish that fits the tomatoes snuggly. Place the tomatoes in the dish and sprinkle remaining feta cheese on top. Cover with the reserved tomato tops and bake for 45 minutes until the olive oil in the dish is bubbling and the tomato tops are lightly browned.
- Serve with crusty bread and a lovely California Cabernet or Syrah, of course.
- Heat the oven to 350°F. Bring a medium saucepan of salted water to a boil over medium-high heat. Add orzo and cook a couple of minutes short of the time on the package instructions. It will finish cooking in the oven. Drain and rinse with cold water to stop the cooking. Drain again and transfer to a large bowl.
- Cut tops off tomatoes and set aside. Scoop out pulp of tomatoes and chop.
- Heat ¼ cup of the olive oil in a large frying pan over medium-high heat. Add onions and season generously with salt and pepper. Cook, stirring occasionally, until tender and soft and just starting to caramelize. Add wine and scrape up any bits that are stuck to the bottom of the pan. Then add chopped tomatoes. Cook until juices are thick and reduced, about 5-8 minutes. Add the onion mixture to the bowl with the orzo.
- Add ¾ of the feta, pine nuts, parsley, dill, oregano, and garlic to the orzo mixture. Stir to combine. Season with salt and pepper. Taste and season again if needed.
- Season the hollowed out tomatoes with salt and pepper and sprinkle the sugar over the tomatoes. Divide the mixture evenly among the tomatoes.
- Pour the remaining ¼ cup olive oil in the bottom of a baking dish that fits the tomatoes snuggly. Place the tomatoes in the dish and sprinkle remaining feta cheese on top. Cover with the reserved tomato tops and bake for 45 minutes until the olive oil in the dish is bubbling and the tomato tops are lightly browned.
- Serve with crusty bread and a lovely California Cabernet or Syrah, of course.
Pairs With
