Slow Roasted Tomatoes & Orzo Salad

8 slow roasted roma tomatoes
5 cloves roasted garlic
Sea salt & freshly ground black pepper
Small bunch of fresh thyme
1 ½ c dried orzo pasta
7 oz fresh buffalo mozzarella (also known as bufala mozzarella) or cow’s milk mozzarella
1 small bunch of fresh basil leaves
5 T Dulcet Essential Balsamic Sauce & Dressing + a bit more for drizzling

Slow Roasted Tomatoes:
Cut each roma tomato in half lengthwise.
Lay tomatoes out on a parchment lined baking sheet, cut side up.
Brush each tomato half with olive oil or some Dulcet Essential Balsamic Sauce & Dressing.
Sprinkle just a little sea salt, fresh black pepper and the leaves of fresh thyme on each.
Place in a 300 degree oven for 4 hours.

Roasted Garlic: 
While roasting the tomatoes, roast a head of garlic or three!
Cut off the top of the head of garlic, exposing each clove within.
Drizzle with olive oil and wrap up together in foil.
Place in the 300 degree oven for 1 ½ hours.

Slow Roasted Tomato & Orzo Salad:
Cook 1 ½ c dried orzo according to package directions, making sure not to overcook.
Place pasta in a strainer and run under cold water to stop the cooking. Drain well.
Place the orzo in a bowl and toss with 5 Tablespoons of Dulcet Balsamic Sauce.
Season with a pinch or two of sea salt and some fresh ground pepper.
Cut the tomato halves into thirds and add to salad.
Roughly chop 5 cloves of the roasted garlic and add to salad. Add more or less to taste.
Cut the fresh mozzarella into small bite size pieces and add to salad.
Cut or tear a healthy handful of fresh basil leaves into good sized pieces, and add to salad.
Toss the salad together lightly.

Guests may want to add more Dulcet Balsamic dressing to their salads at the table.
Served at room temperature, this is a simple and satisfying dish for evening meals outside.

Serves 4-6

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