Make Ahead

Slow Roasted Tomatoes and Farro for Winter

March  2, 2015
3 Ratings
Photo by James Ransom
  • Prep time 5 minutes
  • Cook time 2 hours 20 minutes
  • Serves 4
Author Notes

A winter tomato recipe. The herbs are optional but highly recommended; use a single herb or any combination. —Nicholas Day

What You'll Need
  • 2 28-ounce cans of whole peeled tomatoes
  • 1 head of garlic, with the cloves peeled and smashed
  • 1/4 cup olive oil
  • 3 sprigs fresh basil, thyme, or rosemary (optional)
  • 1 1/2 cups farro
  • 1 handful Parmesan cheese
  1. 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.
  2. 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.

See what other Food52ers are saying.

  • Änneken
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  • Tucker & Me
    Tucker & Me
I'm the author of a book on the science and history of infancy, Baby Meets World. My website is; I tweet over at @nicksday. And if you need any good playdoh recipes, just ask.

10 Reviews

Catherine J. February 10, 2022
I've made this many times exactly as written using thyme as the herb. Delicious!
jackieb January 6, 2017
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!
Änneken December 31, 2016
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!
icharmeat January 12, 2017
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.
Änneken February 5, 2017
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.
wendy W. April 28, 2016
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.
Ally S. March 6, 2016
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
Y April 3, 2015
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.
pjcamp March 18, 2015
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.
Tucker &. March 12, 2015
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!