Herb Roasted Tomato Farro with Garlic and Fresh Basil

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Roasting cherry tomatoes at high heat does something no fresh tomato can match. The skins blister and the juices concentrate into a jammy, almost sweet sauce that coats every grain of farro.

Farro holds up to bold flavors without turning mushy. Its chew and mild nuttiness make it a better base here than rice or couscous would be.

This comes together in about 40 minutes. The tomatoes roast while the farro simmers, and you finish everything in the same pan with a handful of fresh herbs and a generous pour of olive oil.

It eats like a full meal on its own, but it also works as a side next to roast chicken or grilled fish.

Why You’ll Love This Recipe

• Jammy roasted tomatoes coat every grain of farro
• One pan finish means minimal cleanup
• Works as a main or a substantial side dish
• Holds well for meal prep up to four days

Ingredient Notes

• cherry tomatoes: Cherry or grape tomatoes give the best yield after roasting. Larger plum tomatoes work if you halve them and add 5 extra minutes in the oven.
• farro: Use semi-pearled farro for a 25-minute cook time. Whole farro needs soaking overnight or an extra 15 minutes of simmering.
• fresh thyme: Thyme is the backbone herb here. Rosemary is a strong substitute, but use half the amount or it overpowers.
• fresh basil: Add basil only after the pan comes off the heat. Heat turns it black and kills the brightness.
• vegetable broth: Cooking farro in broth instead of water adds depth. Chicken broth works fine if you’re not keeping it vegetarian.
• parmesan: Stir in at the end for a creamy, salty finish. Use nutritional yeast for a dairy-free version, about 2 tablespoons.
• olive oil: Use a fruity extra-virgin oil, split between roasting and finishing. The finishing pour at the end is worth it.

Herb Roasted Tomato Farro with Garlic and Fresh Basil

Farro simmered in broth then tossed with herb-roasted cherry tomatoes, garlic, and fresh basil. Hearty, plant-forward, and ready in 40 minutes.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 390

Ingredients Method Notes

Ingredients

  

Roasted Tomatoes

• 500 g cherry tomatoes halved
• 4 garlic cloves thinly sliced
• 4 fresh thyme sprigs
• 3 tbsp olive oil divided
• 1/2 tsp salt
• 1/4 tsp black pepper freshly ground
• 1/4 tsp red pepper flakes optional

Farro

• 250 g semi-pearled farro rinsed
• 700 ml vegetable broth
• 100 ml water
• 1/2 tsp salt

To Finish

• 20 g fresh basil leaves torn
• 40 g parmesan finely grated
• 1 tbsp olive oil for finishing
• 1 tbsp lemon juice freshly squeezed

Method

 

Roast the Tomatoes

1. Heat the oven to 220 C / 425 F. Line a large rimmed baking sheet with parchment.
2. Arrange the halved tomatoes cut-side up on the baking sheet. Scatter the sliced garlic and thyme sprigs over the top.
3. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt, black pepper, and red pepper flakes if using.
4. Roast for 22 to 25 minutes until the tomatoes are blistered, collapsed, and starting to char at the edges. Remove from the oven and set aside, keeping all the pan juices.

Cook the Farro

1. While the tomatoes roast, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat.
2. Add the rinsed farro and toast, stirring frequently, for 2 minutes until it smells faintly nutty.
3. Pour in the vegetable broth and water, add the salt, and bring to a boil.
4. Reduce the heat to a steady simmer, cover, and cook for 20 to 25 minutes until the farro is tender with a slight chew. Drain any excess liquid if needed.

Combine and Finish

1. Return the drained farro to the saucepan over low heat. Add the roasted tomatoes and all the pan juices, stirring to coat every grain.
2. Remove from the heat. Stir in the lemon juice, finishing olive oil, and half the parmesan.
3. Fold in the torn basil leaves. Taste and adjust salt.
4. Spoon into bowls or onto a platter. Top with the remaining parmesan and a few extra basil leaves. Serve immediately.

Notes

Semi-pearled farro varies by brand. Check the package liquid ratio and adjust by up to 100 ml if the grain absorbs liquid faster than expected.

Tips for Success

• Roast tomatoes at 220 C / 425 F so they blister and char slightly, not just soften.
• Toast the dry farro in the pot for 2 minutes before adding broth to deepen its nutty flavor.
• Tilt the roasting pan and spoon all the tomato juices into the farro, that liquid is the sauce.
• Taste farro at 20 minutes and every 3 minutes after; the window between al dente and mushy is narrow.
• Finish with a squeeze of lemon juice just before serving to cut the richness of the olive oil and parmesan.

Variations

• Add drained white beans with the tomatoes for extra protein and a creamy texture contrast.
• Stir in a tablespoon of harissa with the garlic for a North African heat note.
• Top with burrata and torn bread for a heartier, more indulgent grain bowl presentation.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The farro firms up as it sits, which actually makes it better for packed lunches.

To reheat, add a splash of broth or water to a skillet over medium heat and stir the farro until warmed through, about 3 minutes. Microwave works too, covered, 90 seconds with a tablespoon of water stirred in.

This dish does not freeze well. The tomatoes turn watery and the farro loses its chew after thawing.

Serving Suggestions

Serve it straight from the pan as a vegetarian main with crusty bread on the side to catch the tomato juices at the bottom.

It pairs cleanly with roast chicken thighs or seared salmon. The acidity of the tomatoes cuts through richer proteins without competing.

For a grain bowl approach, spoon it into bowls and top with a soft-boiled egg, a few arugula leaves, and extra parmesan, much like the layered approach in this citrus-marinated olive farro salad.

FAQ

Why does my roasted tomato farro turn out watery?

The most common cause is undercooking the tomatoes. They need a full 20 to 25 minutes at high heat to collapse and reduce their liquid. If you add them to the farro while still juicy, the extra moisture makes the dish soupy.

Can I use canned tomatoes instead of fresh cherry tomatoes in this farro recipe?

You can, but skip the roasting step. Drain a 400 g can of whole peeled tomatoes, crush them by hand, and simmer them directly in the pan with the garlic for about 10 minutes until thickened. The flavor is deeper but less bright than roasted fresh tomatoes.

How do I know when the farro is done simmering?

Cooked farro should be tender with a slight chew in the center, similar to al dente pasta. Bite a grain at the 20-minute mark. If it’s still chalky in the middle, give it 3 to 5 more minutes.

What goes well with herb roasted tomato farro as a side at a dinner party?

It pairs well with lamb chops, roast chicken, or grilled swordfish. The herby tomato base acts like a built-in sauce, so you don’t need much else on the plate.

Is herb roasted tomato farro gluten free?

No, farro is a wheat grain and contains gluten. For a gluten-free version with a similar chewy texture, substitute cooked buckwheat groats or short-grain brown rice and adjust the liquid and cook time accordingly.

Can I make the roasted tomatoes for this farro recipe a day ahead?

Yes, roast the tomatoes up to 24 hours in advance and store them with all their juices in a covered container in the fridge. Reheat them briefly in the pan before adding the cooked farro so the whole dish comes together hot.