{"id":10633,"date":"2010-02-21T12:41:22","date_gmt":"2010-02-21T16:41:22","guid":{"rendered":"http:\/\/foodembrace.com\/?p=10633"},"modified":"2010-02-21T12:41:22","modified_gmt":"2010-02-21T16:41:22","slug":"orzo-with-roasted-heirloom-tomatoes-and-onions","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2010\/02\/orzo-with-roasted-heirloom-tomatoes-and-onions\/","title":{"rendered":"Orzo with roasted heirloom tomatoes and onions"},"content":{"rendered":"

\"\"<\/a>The other day at the grocery store I came across some baby heirloom tomatoes and became quickly excited! I double checked to make sure that they were not from Mexico. They were not, score!\u00a0 They were gorgeous and I decided to buy them since a container was only $2!\u00a0 Not bad!<\/p>\n

While I know that tomatoes are not in season right now, I also realize that some farmers run hydroponics in the winter to provide more produce.\u00a0 This is a practice that I do not have an issue with.<\/p>\n

Because these tomatoes were gorgeous, I wanted to use them in a dish that would show them off and not cover them up.\u00a0 Tomatoes can easily get lost in a dish if there’s a lot going on or if the sauce is really heavy.\u00a0 I wanted to avoid this as much as possible.<\/p>\n

Tomatoes have a ton of juice in them that can easily be used as a “sauce”.\u00a0 Extremely useful because you won’t lose any tomato flavor and it helps keep dishes light so that they don’t sit heavy in the tum.<\/p>\n

I decided to go with a light pasta dish and roasting the tomatoes which makes this dish quick, easy, and only one pot needed!<\/p>\n

Andrea’s Orzo with Roasted Heirloom Tomatoes and Onions<\/strong><\/p>\n