Slow Roasted Tomatoes and Farro for Winter
Author Notes: A winter tomato recipe. The herbs are optional but highly recommended; use a single herb or any combination. —Nicholas Day
Serves: 4
Prep time: 5 min
Cook time: 2 hrs 20 min
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2
28-ounce cans of whole peeled tomatoes
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1
head of garlic, with the cloves peeled and smashed
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1/4
cup olive oil
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3
sprigs fresh basil, thyme, or rosemary (optional)
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1 1/2
cups farro
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1
handful Parmesan cheese
- Heat the oven to 300° F. Drain and roughly chop the tomatoes, then toss with the olive oil, garlic, and optional herbs. Salt to taste. Spread the mixture in a large baking dish or a rimmed half-sheet pan -- the more cramped it is, the longer it will take to roast -- and roast for approximately 2 hours, turning occasionally, or until the tomatoes are sweet and rich and just beginning to dry out.
- Bring a pot of salted water to boil. Add the farro and cook it until al dente. Drain the farro and then toss it with the roasted tomatoes and garlic; add more olive oil if necessary. Shower with Parmesan cheese and serve.
- This recipe is a Community Pick!
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I take this a step further. Because I end up with so many tomatoes from my garden at the end of the summer, I need stuff to do with them. After the tomatoes are baked, I put them in a food processor with fresh basil and drizzle evoo in and blend. Then I divide into portions and freeze. I use them all winter in soups, sauces, stews etc. The taste is amazing!
This was my third try with a dish by Nicholas Day and I must say that it was awesome. The tomatoes were incredibly flavorful and I loved just how easily and effortlessly you can throw this together. Totally loved it!
Did you use a whole head of garlic? It sounds like a lot- even for me-so I read the comments to see if there was any mention. Only one comment mentions that it is too much garlic so I was curious if you used the amount called for in the recipe.
I did! The low-and-slow method will prevent it from becoming overwhelmingly garlicky. I picked out most of the garlic cloves once it was done though.
These tomatoes are excellent. I made a batch to freeze. Great on lots of things, I even mixed a few in with some mac and cheese which gave great flavor that sure beat my usual ketchup. Also mixed some with orzo and grated parmesana reggiano, really good. I'm hooked.
I finally made this recipe and it's awesome. I had to swear off a bunch of food because of health issues and so can't do a quick jarred sauce anymore, this makes enough to keep me stocked for a good amount of time
Made this a couple of nights ago with 'Rice of the Prairies" (whole oat groats) and it was perfect. So simple, hearty, and I had everything in my pantry. Great leftovers, too.
Years ago, I formulated Paul's Rule of Garlic: if it says two, it meant three. I love garlic. But this is WAY yonder too garlicy. Very harsh, needs to be dialed down.
This is totally summer. I do a roasted tomato sauce with my garden tomatoes all summer long. What we don't end up eating, which is most of them, I can easily freeze in flat freezer bags. This is a go to for this endless winter!
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