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1. Preheat oven to 375 F.
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2. In a shallow baking dish combine the smashed garlic and olive oil. Put this into the hot oven for about 10 minutes, so that the garlic will flavor the oil.
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3. After the garlic has roasted and perfumed the oil remove the dish from the oven and add the tomatoes, Herbs de Provence (or Italian seasoning), sugar, and 1/4 teaspoon each of salt and pepper. Stir to combine. Put the dish back in the oven and roast in the oven for another 20 minutes.
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4. When the tomatoes have 10 minutes of cooking time remaining; bring the water, and tomato juice(optional) to a boil in a 3-quart sauce pan. The addition of tomato juice may cause the liquid to boil over; so keep an eye on it.
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5. When the water has come to a boil, add 1 tablespoon of salt and the orzo pasta. Give it a stir and allow it to cook.
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6. Check the pasta for doneness after about 6-7 minutes. It should be firm in the center, but not hard. The pasta will continue to cook once the tomatoes are added, so don't fret that it's not all the way cooked.
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7. When the pasta is cooked, drain off the liquid but first make sure that you reserve about 1/3 cup of the cooking liquid.
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8. Return the pasta to the pan along with the 1/3 cup of reserved cooking liquid, the roasted tomatoes along with the olive oil they roasted in, the watercress (or flat leaf parsley) and salt and pepper to taste. You can remove the roasted garlic; or if you like, mash it and add that to the orzo as well. Cook over medium heat, while stirring; until the liquid is absorbed into the pasta. This takes about 2 minutes or so.
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Serve with chicken, fish or pork.
