Burst Winter Tomatoes and Farro
This is comfort food at its freshest. Perfectly roasted tomatoes, nutty farro, and a hit of fresh herbs will keep you warm all winter.
1 lb cherry tomatoes, each cut in half
1 head of garlic, with the cloves peeled and smashed
¼ cup olive oil
1 tbs salt
1 tbs freshly cracked black pepper
A few branches of fresh basil or oregano
1 ½ cups farro
Heat the oven to 300° F. Toss with the olive oil, garlic, salt, pepper, and optional herbs. Spread the mixture in a large baking dish or a rimmed half-sheet pan 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.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.