Mary Miso - Recipes for every day - Cookbooks
Roasted tomatoes:
1 bunch of thyme
1 clove of garlic, cut in strips
zest of 1 lemon
300g cherry tomatoes
seasalt
3 table spoons olive oil
1 tea spoons icing sugar
Dressing:
1 table spoon mustard
3 table spoons aceto balsamico
5 table spoons olive oil
1 pinch of sugar
salt and pepper
200g orzo (pasta)
4 table spoons capers
70g black olives
½ bunch of flat parsley, chopped
½ bunch of basil, in strips
Preheat oven to 120°C.
Spread tyhme, garlic and lemon zest on a baking try lined with baking paper. Cut cherry toamtoes in halves and place on the herbs with the cut side upwards.
Sprinkle with sea salt and olive oil. Through a sieve cover tomatoes with icing sugar. Roast 90 minutes in the oven thereby keep a wooden spoon between oven and oven door to allow steam to escape.
Dressing: Mix all ingredients in a salad bowl.
Cook orzo in salted water until al dente. Drain and rinse shortly under cold water. Add to the dressing.
Mix orzo with capers, olives, roasted tomatoes and herbs.
