Orzo with Roasted Tomato Sauce, Peas, and Parmesan Cheese

We had a variety of shapes, sizes, and colors of tomatoes, so I decided to roast them with onion and garlic.  Then I ran them through a food mill to make a flavorful sauce.  I used some of it with orzo and froze the rest. Roasting tomatoes deepens their flavor and sweetness.

Roasted Tomato Sauce

Ready for the oven!

Pre-heat oven to 325 degrees.

Line two baking sheets with foil. 
Slice tomatoes and place cut-side up on the baking sheets - as many as you have. 
Peel 1 head Garlic, and distribute cloves around both sheets
Peel 1 Onion and cut into thin wedges and distribute around both sheets.
Drizzle everything with Olive Oil (about 1/4 cup per sheet).
Sprinkle with Salt and Pepper.

Roast in the oven for 1 1/2 hours.
Cool slightly and process through a food mill fixed with a medium grade disk in small batches.
Be sure to scrape the pulp from the bottom of the disk.

Fresh from the oven

Processing through the food mill

At this point, you can separate the sauce. 
I reserved 1 cup to use and placed 2 cups in a labeled ziploc bag to freeze for later use.

Orzo with Roasted Tomato Sauce, Peas, and Parmesan Cheese

To make the Orzo, use a ratio of 1 cup uncooked pasta to 1 cup sauce.
Cook Orzo according to package directions.
During the last minute of cooking, stir in 1/2 cup frozen Peas.
Drain Orzo and Peas and set aside.

Return pasta pot to stove, over medium heat.
Pour reserved 1 cup Roasted Tomato Sauce into pan.
Season with:
1/2 teaspoon Italian Herb Mix
Salt and Pepper, to taste.
If sauce tastes bitter, add a pinch of sugar.
When sauce is warmed through, stir Orzo and Peas back into the pot.
Top with shaved Parmesan Cheese.

This dish works well as a side dish, or a vegetarian main course.

Buon Appetito!

Once in a Blue Moon ~ view from our rooftop deck