Farro Stuffed Tomatoes

Farro 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, the pulp of tomatoes, the fresh basil.

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Prep Time: 30

Cook Time: 1

Total Time: 1 30

Course: Appetizer, Main Course, Side Dish

Cuisine: Italian, Mediterranean

Diet: Vegetarian

Keyword: Farro Stuffed Tomatoes, Stuffed Tomatoes, Stuffed Vegetables, Summer Recipes

Difficulty: Moderate

Servings:

Calories: 296kcal

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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