Roasted Tomato Orzo transforms simple pantry staples into a fresh, satisfying meal with rich roasted tomato flavor, minimal prep, and easy cleanup.
For more easy orzo recipes, try our roasted zucchini orzo, roasted corn orzo, or cherry tomato orzo skillet.
Don’t Lose This Recipe
Enter your email to save this recipe. We'll send it to your inbox, and you'll also be subscribed to our FREE recipe newsletter. Unsubscribe anytime.
Why you’ll love this Roasted Tomato Orzo!
Roasted Tomato Orzo is one of those simple dinners that delivers big flavor with very little effort. 🍅 Inspired by our popular tomato confit recipe, it uses the same idea of slowly drawing out the tomatoes’ natural sweetness—but roasts them at a higher temperature so you get the same rich, jammy flavor in much less time.
What makes this recipe special is that the cooked orzo is tossed directly on the hot sheet pan, soaking up every bit of the roasted tomato juices and creamy roasted garlic. Louise and I love this trick because nothing goes to waste, and every bite is packed with rich Mediterranean-inspired flavor. ✨
Beyond tasting delicious, this recipe is made with everyday, wholesome ingredients. Tomatoes, garlic, olive oil, and basil pair with orzo and feta to create a fiber-rich, satisfying meal that fits naturally into a Mediterranean-style eating pattern and supports a balanced diet.
Serve it as a light vegetarian dinner or alongside your favorite protein for a heartier meal. It’s easy enough for weeknights, impressive enough for guests, and just as delicious the next day for lunch. 🌿
P.S. For more easy cherry tomato recipes, try our tomato chickpea soup, tomato lentil soup, or roasted tomato soup.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Cherry tomatoes: Sweet and juicy, they roast into a rich, jammy sauce. Grape and date tomatoes work well too, or use chopped ripe Roma tomatoes when they’re in season.
- Onion: Yellow or red onion become soft and sweet in the oven. Sweet onion, shallots, or white onion are all great options.
- Garlic: Roasting makes it mellow, creamy, and spreadable. If you’re sensitive to garlic, simply leave it out or replace it with a little extra onion and a drizzle of garlic-infused olive oil.
- Extra virgin olive oil: Adds richness and helps the vegetables caramelize.
- Dried oregano: Brings classic Mediterranean flavor. Italian seasoning, dried thyme, or dried basil also work well in this Mediterranean orzo recipe.
- Salt and black pepper: Essential for bringing all the flavors together. Adjust to taste.
- Red pepper flakes: Optional, but they add a gentle kick. Leave them out for a milder dish.
- Orzo: The perfect pasta for soaking up the tomato juices. Small pasta shapes like ditalini or pearl couscous also work in this roasted tomato pasta.
- Feta: Adds creamy, tangy flavor. Try grated Parmesan, Pecorino Romano, goat cheese, ricotta salata, or a dairy-free feta for a delicious alternative.
- Fresh basil: Adds freshness at the end. Fresh parsley or a mix of basil and mint are excellent substitutes.
- Lemon zest: Brightens the finished dish. Optional.
How to Make Roasted Tomato Orzo
1. Roast the tomatoes
Preheat the oven to 425°F (220°C).
Cut the cherry tomatoes in half and arrange them cut side up in a single layer on a large sheet pan.
Add the onion wedges and the whole garlic head with the top trimmed off, placing the garlic cut side up.
Drizzle everything with olive oil, then season with oregano, red pepper flakes, salt, and black pepper. Flip the garlic cut side down.
Roast for 30 to 40 minutes, or until the tomatoes are very soft and lightly blistered and the onions are tender.
2. Cook the orzo
About 10 minutes before the tomatoes are done, bring a large pot of salted water to a boil.
Add the orzo and cook according to the package directions until al dente (usually 8 to 10 minutes).
Drain well.
3. Toss everything together
Remove the roasted garlic from the pan. Wrap it in a paper towel, then squeeze the soft cloves from their skins directly onto the tomatoes. If needed, mash the cloves with a fork.
Add the hot orzo to the sheet pan, followed by the crumbled feta, torn basil, and lemon zest.
Toss everything directly on the sheet pan so the orzo absorbs all the flavorful tomato juices. This is what makes this sheet pan orzo so delicious while keeping cleanup easy.
4. Taste and serve
Taste and season with more salt and black pepper if needed.
Serve warm with extra basil, feta, black pepper, or a drizzle of olive oil.
Tips
- Keep the tomatoes cut side up: This helps them caramelize while holding onto their juices instead of drying out.
- Use a large sheet pan: Give the tomatoes plenty of space so they roast instead of steam. Crowded tomatoes release more water and develop less flavor.
- Roast the garlic cut side down: This keeps the cloves moist and prevents them from burning while they become soft, sweet, and spreadable.
- Cook the orzo just until al dente: It will continue to soften slightly when tossed with the hot tomatoes, so avoid overcooking it.
- Don’t leave the tomato juices behind: Toss the hot orzo directly on the sheet pan so it absorbs every bit of the rich tomato juices.
- Mash the roasted garlic well: If any cloves stay whole, mash them with a fork before mixing so they melt evenly into the sauce.
- Add the feta while the orzo is hot: Some of it melts into the tomato juices, making the dish creamier while the rest stays deliciously crumbly.
- Stir in the basil and lemon zest at the end: This keeps their flavor bright and fresh instead of dull from the heat.
- Taste before serving: Feta varies in saltiness, so taste the finished dish before adding more salt.
- Store leftovers properly: Refrigerate in an airtight container for up to 3 days. Add a splash of water before reheating to loosen the orzo, as it will absorb some of the sauce while it sits.
Frequently Asked Questions
Yes. Store roasted tomato orzo in an airtight container in the fridge for up to 3 days. Reheat with a splash of water, as the orzo will absorb some of the sauce as it sits.
Absolutely. This easy vegetarian dinner is satisfying on its own, or you can serve it with grilled chicken, salmon, shrimp, white beans, or chickpeas for extra protein.
Yes. Small pasta shapes like ditalini, stelline, or pearl couscous work well. Just cook them until al dente before mixing them with the roasted tomatoes.
Yes. Simply leave out the feta or use your favorite dairy-free feta alternative. The roasted tomatoes and garlic still create a rich, flavorful sauce.
Yes, but cherry tomatoes are the best choice for this recipe. They have a naturally sweeter flavor, hold their shape better as they roast, and release just the right amount of juice to create a rich sauce.
If you use Roma or other large tomatoes, cut them into bite-size pieces and expect a softer, more rustic texture. They’ll break down more in the oven and release more water, so the finished dish won’t have the same jammy roasted tomatoes or concentrated flavor. If possible, stick with cherry or grape tomatoes for the best results.
Definitely. Zucchini, bell peppers, eggplant, spinach, or asparagus all pair well with this orzo side dish. Roast firm vegetables with the tomatoes or stir in leafy greens at the end.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will absorb some of the tomato juices as it sits, so add a splash of water and reheat gently on the stovetop or in the microwave before serving. Freeze is not recommended, as the tomatoes and feta lose their best texture after thawing.
More Vegetable-Packed Orzo Recipes
- Roasted Cauliflower Orzo
- Broccoli Orzo
- Spinach Orzo
- Orzo Primavera
- Lemon Orzo with Zucchini
- Mushroom Orzo
- Tuscan Orzo
- One-Pot Vegetable Orzo
If you try this Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Roasted Tomato Orzo (Easy Sheet Pan)
Ingredients
- 2 pounds cherry tomatoes halved
- 1 medium onion cut into thin wedges
- 1 whole garlic head top trimmed
- 3 tablespoons extra virgin olive oil
- 1½ teaspoons dried oregano
- 1 teaspoon salt plus black pepper to taste
- ¼ teaspoon red pepper flakes
- 1 cup orzo uncooked
- 1 cup crumbled feta or ½ cup grated parmesan
- ⅓ cup basil leaves
- ½ lemon the grated zest, optional
Instructions
- Roast the vegetables: Preheat the oven to 425°F (220°C).Cut 2 pounds cherry tomatoes in half and arrange them cut side up on a large rimmed sheet pan. Add 1 medium onion cut into wedges and 1 whole garlic head (top trimmed off). Drizzle with 3 tablespoons extra virgin olive oil, season with 1½ teaspoons dried oregano, 1 teaspoon salt, ¼ teaspoon red pepper flakes, and black pepper, then turn the garlic cut side down.Roast for 30 to 40 minutes, until the tomatoes are soft and blistered and the onions are tender.
- Cook the orzo: About 10 minutes before the vegetables are done, cook 1 cup orzo in salted boiling water until al dente, following the package directions. Drain well.
- Toss everything together: Squeeze the soft roasted garlic cloves onto the sheet pan and mash them with a fork.Add the hot orzo, 1 cup crumbled feta, ⅓ cup basil leaves, and the grated zest of ½ lemon. Toss everything together right on the sheet pan so the orzo soaks up all the tomato juices.
- Serve: Taste and add more salt and pepper if needed. Serve warm with extra basil, feta, black pepper, or a drizzle of olive oil if you like.
Notes
- Cherry tomatoes → Grape tomatoes, date tomatoes, or chopped ripe Roma tomatoes.
- Onion → Red onion, sweet onion, shallots, or white onion.
- Garlic → Omit it, or use extra onion plus garlic-infused olive oil.
- Dried oregano → Italian seasoning, dried thyme, or dried basil.
- Red pepper flakes → Leave out for a milder dish.
- Orzo → Ditalini or pearl couscous.
- Feta → Parmesan, Pecorino Romano, goat cheese, ricotta salata, or dairy-free feta.
- Fresh basil → Fresh parsley or a mix of basil and mint.
- Lemon zest → Optional; simply leave it out.
- Keep tomatoes cut side up for sweeter, jammy flavor.
- Use a large sheet pan so the vegetables roast, not steam.
- Cook the orzo al dente so it stays perfectly tender.
- Toss the orzo on the sheet pan to soak up every drop of tomato juices.
- Add the feta while the orzo is hot for the creamiest texture.
- Stir in basil and lemon zest last to keep them fresh and bright.
- Taste before adding more salt, since feta is naturally salty.
- Store leftovers in the fridge for up to 3 days and reheat with a splash of water.
Nutrition
Don’t Lose This Recipe
Enter your email to save this recipe. We’ll send it to your inbox, and you’ll also be subscribed to our FREE recipe newsletter. Unsubscribe anytime.
Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Something I will do
Simple and delicious…. simply dee-licious! Thank you for an outstanding recipe!
I’m so happy you enjoyed it, David – thank you thank you for your kind feedback, we appreciate it!
All the best,
Louise