Farro stuffed tomatoes is a delicious recipe to make right now. Got tomatoes? I am sure you have plenty: in your garden, at the farmers market or at the local grocery store. So what are you waiting for? Go and grab some and make this appetizing recipe!
Stuffed tomatoes are a classic Italian summer recipe that is filled with different layers of flavor: the nutty farro, the creamy Parmesan, the gooey mozzarella and the pulp of tomatoes along with the fresh basil. I make this recipe quite often in the summer and it last a few days: I must confess in fact that I do at least 6 portions as the process is a bit long, but totally worth it.
Why you will love this recipe
– This is a delicious meal that everyone will love!
– A vegetarian meal or a perfect side for your last summer BBQ.
– A recipe that encloses the full taste of Italy through a few classic Italian cooking ingredients.
Farro Stuffed Tomato Ingredients
Tomato: widely available, they are now ripe and juicy, perfect for this recipe. I choose Heirloom large tomatoes as I liked the colors and I think they taste great. Make sure they are firm so that they will maintain the shape. While i believe this recipe is exceptional with tomatoes, you can use any other summer vegetables such as zucchini, eggplant or bell peppers.
Tomato Paste: it adds a bit of umami flavor and enhance the taste of fresh tomatoes. You can omit it if you do not have it on hand.
Parmesan cheese: you will need as it gives a special flavor to the farro combined with the tomato pulp and it adds a little bit of savory/ salty flavor to the dish.
Mozzarella cheese: I used cow’s mozzarella, but you can also choose bufala. Any of your choice, I would recommend to use fresh mozzarella and cut it yourself. Do not use shredded, first of all because contains preservatives and finally because I feel it does not melt so well as the fresh one. You can sub mozzarella with provolone cheese or feta cheese, if you like a more sharp, salty flavor.
Farro: what is farro? Farro is an ancient grain very popular in the Mediterranean diet. It is produced mainly in Europe and is popular in soups and salads in Italy. This grain is also a good source of minerals like potassium and magnesium, giving your body a natural. In terms of texture it’s chewy texture without becoming mushy. Farro has a nutty flavor.You can sub farro with any other whole grains such as rice, barley or quinoa.
Basil: fresh basil adds freshness to the dish.You can add or sub other fresh herbs of your choiche such as oregano or thyme.
Shallot: you will need shallots to add a layer of flavor. You can sub them with white or yellow onions.
Garlic: a few garlic cloves will be enough to add extra flavor.
And of course you cannot miss extra virgin olive oil, sea salt and black pepper.
How to make Farro Stuffed Tomatoes
STEP 1: Boil farro. In a pot add a 1/3 cup of farro and 2 cups of water. Bring to boil, add 2 tsp salt and cook it according to the package directions.
STEP 2: In the meantime the farro cook, prepare the tomatoes. Wash and dry the tomato. Cut off the tops of the tomatoes and use a serrated knife and a small spoon to scoop out the soft juicy pulp, while leaving the walls and the bottom of the tomatoes intact. Place the tomato pulp in a bowl and set it aside. Sprinkle some salt in the hollowed out tomatoes and place them up side down, so that they will release the water. This process is very important as you do not want the tomatoes to release water while they are baking! Keep the tops of the tomato aside as you will use it to cover the tomatoes when you bake them.
STEP 3: Prepare the stuffing mixture. Add some EVOO to a medium saucepan with a bit of shallots and garlic, when the onions are translucent add the pulp and let it cook for 5 minutes, then add 2 teaspoon of tomato paste. Cook it for 15 more minutes until it has reduced.
Remove it from the heat. Take a large bowl, add the tomato sauce, some freshly cut basil and the boiled farro. Mix it and then add the grated Parmesan cheese. Mix it well.
STEP 4: Assembling. Cover the bottom of a 9 x 13-inch casserole or baking dish with parchment paper. Drizzle some EVOO. Now take one tomato, pat the inside dry with paper towel and start stuffing it with the farro mixture. Fill it until half, then add a few mozzarella cubes and basil leaves and continue with more farro. Add some mozzarella on top. Place the tomato in the baking dish. Proceed until you finish filling all the tomatoes. Sprinkle some small cherry tomatoes here and there between each tomato shells on the bottom of the pan. Cover the top of each tomato with their tops. Using a pastry brush, lightly brush the tops of the caps and any exposed skin of the stuffed tomatoes with some olive oil. This will prevent them to become too dry.
STEP 5: Baking. Place the pan in the oven and bake until the tomato caps get golden patches and the filling is bubbling and fragrant, about 35 to 45 minutes. Remove from the oven and serve the farro stuffed tomatoes warm.
More Summer Recipes for you
Classic Italian Tomato Bruschetta
Cherry Tomato Pasta with Capers and Breadcrumbs
What to serve with Farro Stuffed Tomatoes
This farro stuffed tomatoes are great as they are. You can serve them as a delicious vegetarian meal accompanied by a side salad such as Italian Green Salad or Raw Zucchini Salad. Or you can pick any of the side dish on my blog.
They are also great as a side for baked sea bream or any kind of grilled meat.
How to store Farro Stuffed Tomatoes
Farro Stuffed Tomatoes leftovers can be kept in the fridge for up to 3 days in an airtight container. You can reheat them in the oven warmed up at 375°F for 30 minutes. I do not recommend microwave as they will not maintain the same consistency.
I have to confess that I freeze them to see how they perform and I definitely do not recommend it as the tomatoes become very watery.
If you try this recipe and you like it, please leave a star review below! I would be very appreciative of your comments!
Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
Ingredients
- 3 pounds tomatoes
- 3 tbsp olive oil extra virgin
- ½ cup parmigiano reggiano grated
- 5 oz mozzarella cubed
- ⅓ cup farro dry
- 3 tsp garlic minced
- 2 tbsp shallots chopped
- 3 tbsp basil
- 1 sprig basil
- 1 cup tomatoes cherry whole
- 2 tsp salt
- 2 tsp pepper
- 2 tsp tomato paste
Instructions
- STEP 1: Boil farro. In a pot add a 1/3 cup of farro and 2 cups of water. Bring to boil, add 2 tsp salt and cook it according to the package directions.
- STEP 2: In the meantime the farro cook, prepare the tomatoes. Wash and dry the tomato. Cut off the tops of the tomatoes and set aside. Use a serrated knife and a small spoon to scoop out the soft juicy pulp, while leaving the walls and the bottom of the tomatoes intact. Place the tomato pulp in a bowl and set it aside. Sprinkle some salt in the hollowed out tomatoes and place them up side down, so that they will release the water (see notes).
- STEP 3: Prepare the stuffing mixture. Add some EVOO to a medium saucepan with a bit of shallots and garlic, when the onions are translucent add the pulp and let it cook for 5 minutes, then add 2 teaspoon of tomato paste. Cook it for 15 more minutes until it has reduced. Remove it from the heat. Take a large bowl, add the tomato sauce, some freshly cut basil and the boiled farro. Mix it and then add the grated Parmesan cheese. Mix it well.
- STEP 4: Assembling. Cover the bottom of a 9 x 13-inch casserole or baking dish with parchment paper. Drizzle some EVOO. Now take one tomato, pat the inside dry with paper towel and start stuffing it with the farro mixture. Fill it until half, then add a few mozzarella cubes and basil leaves and continue with more farro. Add some mozzarella on top. Place the tomato in the baking dish. Proceed until you finish filling all the tomatoes. Sprinkle some small cherry tomatoes here and there between each tomato shells on the bottom of the pan. Cover the top of each tomato with their tops. Using a pastry brush, lightly brush the tops of the caps and any exposed skin of the stuffed tomatoes with some olive oil (see notes).
- STEP 5: Baking. Place the pan in the oven and bake until the tomato caps get golden patches and the filling is bubbling and fragrant, about 35 to 45 minutes. Remove from the oven and serve the farro stuffed tomatoes warm.
Notes
- This process is very important as you do not want the tomatoes to release water while they are baking!
- This will prevent them to become too dry.
- Leftovers can be kept in the fridge for up to 3 days in an airtight container. You can reheat them in the oven warmed up at 375°F for 30 minutes.
- I do not recommend microwave as they will not maintain the same consistency.
- I definitely do not recommend freezing them as the tomatoes become very watery.
Nutrition
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Molto invitante e gustosa!!!