Baked Cherry Tomato Risoni
One pot. Seasonal. Effortless.
This is the kind of cooking we love. Simple ingredients, done well, with the oven doing the heavy lifting. It is all about letting beautiful cherry tomatoes shine, creating a rich, comforting dish with less than three minutes of prep.
Ingredients
- 2 punnets cherry tomatoes whole
- 2 to 3 cloves garlic crushed
- 1/2 tablespoon dried onion
- Handful fresh basil chopped
- Handful grated Parmesan cheese
- Splash of olive oil
- 1/2 cup risoni
- 250 ml water or stock
Instructions
- Preheat your oven to 200°C.
- In a baking tray or cast iron pot, add the cherry tomatoes, olive oil, garlic, dried onion and basil. Toss gently to coat.
- Place in the oven and bake for 10 minutes until the tomatoes begin to soften and release their juices.
- Remove from the oven and lightly crush the tomatoes with a potato masher to create a rustic sauce.
- Stir through the risoni and water, then return to the oven for 15 minutes.
- Check the risoni. It should be tender with a slight bite. Depending on how juicy your tomatoes are, you may need to add an extra 25 ml of water. Stir gently and return to the oven for a further 5 minutes if needed.
- Finish with a generous layer of grated Parmesan and place under the grill until golden and bubbling.
Notes
To Serve
Serve straight from the pan with extra basil if you have it. This is comfort food at its best, built on simple, seasonal produce and minimal effort.
Serve straight from the pan with extra basil if you have it. This is comfort food at its best, built on simple, seasonal produce and minimal effort.
Tried this recipe?Let us know how it was!