Heat the oven to 220 C / 425 F. Line a large rimmed baking sheet with parchment.

Arrange the halved tomatoes cut-side up on the baking sheet. Scatter the sliced garlic and thyme sprigs over the top.

Drizzle with 2 tablespoons of the olive oil, sprinkle with salt, black pepper, and red pepper flakes if using.

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.

While the tomatoes roast, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat.

Add the rinsed farro and toast, stirring frequently, for 2 minutes until it smells faintly nutty.

Pour in the vegetable broth and water, add the salt, and bring to a boil.

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.

Return the drained farro to the saucepan over low heat. Add the roasted tomatoes and all the pan juices, stirring to coat every grain.

Remove from the heat. Stir in the lemon juice, finishing olive oil, and half the parmesan.

Fold in the torn basil leaves. Taste and adjust salt.

Spoon into bowls or onto a platter. Top with the remaining parmesan and a few extra basil leaves. Serve immediately.