Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Semi-pearled farro - seeNote Salt - to taste

  2. 1 Onion - finely chopped (small)

  3. 2 tablespoons 30ml Olive oil

  4. 4 tablespoons 60ml Tomatoes (large)

  5. 1/4 cup 59ml Grated pecorino Romano or Parmigiano-Reggiano Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Farro can be found at Italian markets and some gourmet and health food stores. You can also substitute wheat berries, kamut or bulgur. In The Times Test Kitchen, we used 1/2 cup bulgur. In a medium saucepan, bring 4 cups of water to a boil. Add the farro and salt to taste. Cook until the farro is tender but still chewy, about 30 minutes. Drain the farro and place it in a bowl. In a small saucepan, cook the onion in the oil over medium heat until golden, about 7 minutes. Heat the oven to 350 degrees. Oil a small baking pan just large enough to hold the tomatoes. Cut off a slice 1/2-inch thick from the top of each tomato and reserve. Using a small spoon, scoop out the seeds and juice and place in a sieve set over a bowl. Arrange the tomatoes in the prepared baking dish. Add the strained tomato juice, cooked onion, cheese and salt and pepper to taste to the farro. Spoon the mixture into the tomatoes. Cover each tomato with its top. Bake until the tomatoes are tender, 40 minutes. Serve hot or at room temperature. This recipe yields 4 servings. Each serving: 164 calories; 204 mg sodium; 5 mg cholesterol; 9 grams fat; 2 grams saturated fat; 23 grams carbohydrates; 5 grams protein; 1.93 grams fiber.


Send feedback