Italian Confit Tomato Orzo Salad with Burrata

Preheat the oven to 140 °C. Place the cherry tomatoes along with the thinly sliced garlic in a small baking sheet or baking dish.

Drizzle generously with extra virgin olive oil, and sprinkle with a pinch of salt and freshly ground black pepper. Roast slowly for 35–40 minutes until the skin of the tomatoes wrinkles and the aromatic, sweet oil is released.

Meanwhile, bring plenty of salted water to a boil in a pot and cook the orzo pasta until al dente according to the package instructions (approx. 8–9 minutes). Drain, rinse immediately with cold water, and let it drain thoroughly.