Tomatoes stuffed with farro Recipe
I wanted to make good use of my tomatoes and herbs, but didn't want to make the same old pasta dish, so after some thought I decided to make stuffed tomatoes. What to stuff them with, though? I picked farro because I had some in the pantry and also because I thought it would be a good, healthy choice. I was right. They turned out great, light and refreshing.
So first you chop the green onion, the capers and black olives and you mix them in a bowl. You really don't need to season with salt because the capers and olives infuse the mix with their natural saltiness.
Then cut the tops of the tomatoes off and hollow the tomatoes with a teaspoon. Pick whatever fresh herbs you like — I used rosemary, basil and thyme— and mince them.
Cook the farro according to packaging directions in abundant salted water. Drain and add to olive mixture. Add whatever tomato you have hollowed out to the bowl and sprinkle with the fresh herbs. Mix well.
Spoon Mixture into hollowed tomatoes and place caps back on. Place in an oven safe casserole with a half inch of water in it. Cook in a preheated 350F degree oven for about 30 minutes. Serve either hot or cold.