Farro and Pesto-Stuffed Tomatoes with Basil

Ingredients

• 4 large ripe tomatoes
• 3/4 cup farro, uncooked
• 2 cups water
• 1/2 teaspoon salt, divided
• 1/3 cup basil pesto
• 1/3 cup grated Parmesan cheese
• 2 tablespoons pine nuts, toasted
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil leaves, torn

Method

1. 1

   Bring the water and 1/4 teaspoon salt to a boil in a 6-quart saucepan. Add the farro, reduce heat to a simmer, and cook until tender but still chewy.

   25:00 · simmer farro
2. 2

   Drain any excess water from the farro and set aside to cool slightly.

3. 3

   Preheat the oven to 375°F. Slice the tops off the tomatoes and use a spoon to scoop out the seeds and pulp, leaving a sturdy shell. Discard or reserve pulp for another use.

4. 4

   Sprinkle the inside of each tomato shell with the remaining 1/4 teaspoon salt and turn upside down on a paper towel to drain for 10 minutes.

   10:00 · drain tomatoes
5. 5

   In a mixing bowl, combine the cooked farro, basil pesto, Parmesan cheese, pine nuts, olive oil, and black pepper, stirring until evenly coated.

6. 6

   Arrange the tomato shells in a 9x13-inch baking dish. Spoon the farro mixture into each tomato, mounding slightly at the top.

7. 7

   Bake until the tomatoes are softened and the filling is heated through.

   25:00 · bake stuffed tomatoes
8. 8

   Remove from the oven and let rest 5 minutes, then top each tomato with torn fresh basil before serving.

   5:00 · rest before serving