Little Tomatoes & Orzo

Name: Little Tomatoes & Orzo
Ingredients: Semi-Dried Tomatoes & Orzo Salad; 1 1/2 pounds cherry tomatoes; 1/4 cup extra virgin olive oil; 6 olive oil-packed anchovy fillets; 2 teaspoons cured sumac; 1 cup orzo; 1/2 cup walnuts; 3/4 cup parsley leaves & stems, roughly chopped; 1/2 cup Parmigiano Reggiano, shaved & crumbled; salt & freshly ground black pepper; Anchovy Vinaigrette; 6 olive oil-packed anchovy fillets; 2 tablespoons extra virgin olive oil; 1 tablespoon cured sumac; salt & freshly ground black pepper; 1 cup orzo; 1/2 cup walnuts; 6 olive oil-packed anchovy fillets; 2 tablespoons extra virgin olive oil; 1 teaspoon cured sumac; salt & freshly ground black pepper

21 ingredients

10 steps

Ingredients

Semi-Dried Tomatoes & Orzo Salad
1 1/2 pounds cherry tomatoes
1/4 cup extra virgin olive oil
6 olive oil-packed anchovy fillets
2 teaspoons cured sumac
1 cup orzo
1/2 cup walnuts
3/4 cup parsley leaves & stems, roughly chopped
1/2 cup Parmigiano Reggiano, shaved & crumbled
salt & freshly ground black pepper
Anchovy Vinaigrette
6 olive oil-packed anchovy fillets
2 tablespoons extra virgin olive oil
1 tablespoon cured sumac
salt & freshly ground black pepper
1 cup orzo
1/2 cup walnuts
6 olive oil-packed anchovy fillets
2 tablespoons extra virgin olive oil
1 teaspoon cured sumac
salt & freshly ground black pepper

Directions

1

Preheat the oven to 350°F.
2

Slice the tomatoes cross-wise in half. In a large bowl, toss the sliced tomatoes with extra virgin olive oil, sumac, salt & pepper.
3

Transfer the tomatoes onto a parchment-lined baking sheet & roast for 20-25 minutes, until the tomatoes are cooked down but not hard like sun-dried tomatoes.
4

Remove from oven, set aside and allow the tomatoes to come to room temperature. Reserve the leftover juices at the bottom of the bowl for the vinaigrette.
5

Cook the orzo in salted water according to package instructions or to your taste. Drain, shock with cold water and transfer to a large bowl.
6

Roast the walnuts for 8-10 minutes until golden brown. Let them cool & then roughly chop.
7

In the large bowl mix the orzo, walnuts, parsley, parmesan, and semi-dried tomatoes.
8

Mince the anchovies and whisk them with the remaining ingredients in the same bowl that the tomatoes were tossed in. Add the reserved tomato juices.
9

Season the orzo salad with the anchovy vinaigrette to taste.
10

Transfer the salad to serving dish and garnish with a few pieces of shaved parmesan, parsley leaves, and sumac.