Basil bushes continue to thrive. Tomato plants spiraled out of control and had to be pulled out. This quick and easy dish is super flavorful and brings a delicious close to summer!
Yield: 4 servings
Time: 30ish minutes
Ingredients (everything is approximate because nothing was measured...):
~1/2 lb orzo
~1 c tomatoes, halved lengthwise (we didn't have any so I used locally grown grape tomatoes)
~4 T olive oil
~2 T balsamic vinegar
~1 t sea salt
~2 t granulated sugar
~1 cup feta, crumbled
~2 T butter
large handful of fresh basil, chopped
1. Preheat oven to 450 degrees F. Place halved tomatoes, cut-side up on pan (I used a small ceramic baking dish it can take high heat, it's easy to clean, and I don't have to worry about spilling hot tomatoes). Drizzle olive oil and balsamic vinegar. Sprinkle on salt and sugar. Bake for 20ish minutes. Note: After about 8 minutes, I turned it up to broil on high for about 5ish minutes and then turned it down to broil on low for another 5ish minutes. When it smells great, and the tomatoes are kinda wrinkly, and they seem caramelized, you're golden!
2. Meanwhile, cook orzo in boiling water, uncovered for 9 minutes, until al dente. While it's cooking, clean and chop the basil. Once orzo is done cooking, drain into a strainer (a colander may have holes too big for the orzo). Melt butter in the pan and add feta. Stir until combined, then add hot orzo to the feta butter. Gently stir and add chopped basil.
3. Roasted tomatoes should be done now too and can be added (along with some of the liquidy balsamic and olive oil and sweet tomato juice goodness) to the pot.