eggplant napoleon she made in the same episode, where I will need to eliminate the dairy.
1 lb. orzo pasta (uncooked)
1 lb. tomato
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
1 tablespoon honey
1 cup parsley
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon summer savory
2 teaspoons salt
- Prepare the orzo pasta according to package directions, be sure to salt the water. Drain and set aside.
- Slice tomatoes and lay onto baking sheet. Broil until skin blisters and browns. Glada used cherry tomatoes and roasted them in a bare hot skillet (no oil), if you would rather.
- Put roasted tomatoes in a blender or food processor. I used a hand blender. Heck, if you're feeling energetic, go at it with a fork! Blend the rest of the ingredients together.
- Mix this sauce into the pasta and serve immediately.
This side dish is sweet, tangy, savory and spicy. It's filling and delicious!