Sadly (oh, so sadly) we are nearing the end of tomato season here in Texas. It’s just too darn hot out there for tomatoes to make it much longer. So, when I scored some beauteous heirloom tomatoes the other day, I could think of nothing other than making them the centerpiece of our meal that evening.
I stuffed them with a mixture of farro, herbs, olives, and cheese, topped them with bread crumbs, and baked them. They were both beautiful (except for the one that fell apart) and delicious.
I’ve seen some recipes that call for baking the tomatoes in a muffin tin, but (a) my tomatoes were too big for that, and (b) I’m not sure how that would hold them together after you remove them anyway, so I just made mine in a baking dish.
Stuffed Heirloom Tomatoes with Farro and Olives
3 large (or 4 medium) tomatoes, preferably a beefy heirloom variety
1/2 cup farro
1/4 cup water
1/2 cup mozzarella, shredded
1/2 cup kalamata olives, pitted and chopped
1 Tbs + 1 tsp fresh parsley, chopped
1 Tbs fresh oregano, chopped
1 Tbs olive oil
1/4 cup breadcrumbs
1/4 cup parmesan, grated
Preheat the oven to 350. Cut into the top of each tomato around the stem and remove the core. Using a melon baller or a spoon, scoop out the flesh of the tomatoes and remove it to a medium saucepan. Set the hollowed-out tomatoes aside in a baking dish.
Add the farro and water to the saucepan, and season with a generous pinch of salt. Bring to a boil, cover, and reduce the heat to low. Cook for 10 to 15 minutes, or until farro is tender and moisture is absorbed. Remove from heat and stir in the mozzarella, olives, 1 Tbs parsley, and oregano.
Heat the olive oil over medium high heat in a small skillet. Add the breadcrumbs and toss until toasted. Remove from the heat and cool slightly. Toss the toasted breadcrumbs with the remaining 1 tsp parsley and the parmesan.
Stuff each tomato with the farro mixture and top with the breadcrumb mixture. Bake for 15 to 20 minutes, or until tomatoes are tender and the tops begin to brown.