Three Tomato Farrotto With Basil Pesto Tarifi

Malzemeler

• 1 Pint Cherry Tomatoes, 5 Tablespoons Olive Oil, Divided, Salt & Pepper, 4 Cups Vegetable or Chicken Broth, 2 Cups Tomato Juice, 1/2 Medium Onion, About 1/2 Cup, Diced, 2 Garlic Cloves, Peeled, & Minced, 1 1/2 Cups Semi-pearled Farro, 1/2 Cup Dry White Wine, 1 (14 Ounce) Can Chopped Tomatoes, 1 1/2 Tablespoons Butter. Topping: Grated Pecorino Romano Cheese, or

Hazırlanışı

1. Preheat the oven to 325 degrees F. and line a baking sheet with aluminum foil. Toss the cherry tomatoes with 2 tablespoons of oil, season with salt and pepper, and place on the prepared pan. Roast the tomatoes just until they soften and begin to collapse, about 30 to 40 minutes. Remove from the oven and set aside. Place broth and tomato juice in a pot and bring to a boil. Reduce the heat and keep warm. In a heavy bottomed saucepan, heat the remaining 3 tablespoons of oil over medium heat, then cook the onion until it is translucent and soft. Add the garlic and cook a minute or two until fragrant. Add the faro, and cook, stirring continually, for 3 to 4 minutes until it is well coated in the oil mixture. Add the wine and cook, stirring often, until the wine has been absorbed. Add the chopped tomatoes and cook for 3 to 4 minutes. Begin to add a ladle of the broth/juice mixture, stirring it into the farro, adding more as each ladle full gets absorbed. Continue to cook the farro in this fashion for about 30 minutes or until the mixture is creamy, but the faro is still a little firm to the bite. Season with salt and pepper and stir in the butter. Gently stir in the roasted cherry tomatoes, then serve in individual bowls, with some dollops of the pesto, or grated cheese on top.

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