Little Tomatoes & Orzo

Directions

1. Semi-Dried Tomatoes & Orzo Salad
2. Preheat the oven to 350ºF.
3. Slice the tomatoes cross-wise in half. In a large bowl, toss the sliced tomatoes with extra virgin olive oil, sumac, salt & pepper.
4. 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.
5. 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.
6. 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.
7. Roast the walnuts for 8-10 minutes until golden brown. Let them cool & then roughly chop.
8. In the large bowl mix the orzo, walnuts, parsley, parmesan, and semi-dried tomatoes.

1. Anchovy Vinaigrette
2. 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.
3. Season the orzo salad with the anchovy vinaigrette to taste.
4. Transfer the salad to serving dish and garnish with a few pieces of shaved parmesan, parsley leaves, and sumac.