I still intend to make the Miso Tomato Soup with homegrown tomatoes, or even tinned cherry tomatoes, but at the weekend I was inspired to mess with it a little and make a thick sauce for pasta salad.
I still have a jar of brown rice miso in my fridge, as for the ShichimiTograshi - well I picked that up last year when we went to Glastonbury.
Shichimi Tograshi is a Japanese condiment made up of red chili peppers and other spices like black and white sesame seeds, tangerine peel and nori flakes. I want to do more with the Shichimi Tograshi, so if any of you have any suggestions they will be most welcome.I am sharing the Miso Cherry Tomato and Schichimi Tograshi Orzo Pasta Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen.
Miso Cherry Tomato with Roasted Garlic and Shichimi Tograshi Orzo
250g - 300g orzo, cooked according to packet instructions, set aside.
1 head of garlic, separated but still in paper skin
1 punnet of cherry tomatoes, rinsed and sliced in half
4 tablespoons of olive oil
1 tablespoon tomato paste
2 tablespoons miso
Schichimi Tograshi to taste (available from specialist Oriental supermarkets)
4 spring onions, sliced
Salt to taste
Optional: Black sesame seeds
In a bowl, add the garlic and sliced cherry tomatoes.
Whisk together the tomato paste, miso and olive oil and then pour over the garlic and tomatoes and toss well.
Then transfer to a baking sheet.
Roast in the oven for 15 - 20 minutes or until the tomatoes have burst.
Remove from the oven, allow to cool.
Squeeze out the garlic and discard the papery skin, then transfer to the bowl along with the roasted cherry tomatoes.
Stir in the cooked orzo and remaining ingredients, including the optional black sesame seeds.
Taste and adjust seasoning if necessary including Shichimi Tograshi.
Serve warm or cold. Inspired by a Miso Tomato Soup recipe by Gourmande In The Kitchen.