Roasted Cherry Tomato Basil Farro
A rustic Italian grain bowl where nutty farro is tossed with warm roasted cherry tomatoes, fresh basil, garlic, and a bright balsamic reduction. The tomatoes soften and concentrate in flavor as they roast, creating a silky sauce that coats each pearl of farro. Finished with Parmesan and high-quality olive oil, this side dish works alongside grilled meats, roasted fish, or as a vegetarian main.
- Prep
- 15 min
- Cook
- 50 min
- Wait
- 5 min
- Total
- 1 hr 10 min
- Makes
- 4 servings (about 1¼ cups each)
Steps
Before you start
- Preheat your oven to 400°F (200°C)
- Use fresh basil for the best flavor—avoid bagged or bruised leaves
- Have a large pot of water ready and bring to a boil before starting the farro
Toast the farro
- In a large pot, heat 1 tbsp (15 ml) of the olive oil over medium-high heat.
- Add the pearl farro and stir frequently for 3–4 minutes, until lightly golden and fragrant.
- This toasting step adds depth to the grain's nutty flavor and helps keep the grains separate during cooking.
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Ready when: Farro is light golden and releases a nutty aroma
Tip: Don't skip the toasting step—it prevents the farro from becoming gummy
Cook the farro
- Add 4 cups (960 ml) of salted boiling water or vegetable broth to the toasted farro.
- Stir once, bring to a boil, then reduce heat to low.
- Simmer uncovered for 25–30 minutes, stirring occasionally, until the farro is tender but still has a slight chew.
- It should be just cooked through, not mushy.
- Drain any remaining liquid and set aside.
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Ready when: Grains are tender when bitten but retain a subtle bite; liquid is mostly absorbed
Tip: Start checking at 25 minutes—cooking time varies by farro brand and freshness
Prepare tomatoes for roasting
- While the farro cooks, place the halved cherry tomatoes in a large bowl.
- Drizzle with the remaining 3 tbsp (45 ml) of olive oil, add the minced garlic, and toss gently to coat.
- Season with a pinch of salt and black pepper.
- Transfer the tomatoes and garlic to a large rimmed baking sheet, arranging them cut-side up in a single layer.
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Ready when: Tomatoes are evenly coated and arranged in a single layer
Tip: Arrange tomatoes cut-side up so they caramelize and concentrate their juices
Roast the tomatoes and garlicOven 400°F / 205°C
- Place the baking sheet in a preheated 400°F (200°C) oven and roast for 20–25 minutes, until the tomatoes are blistered and softened, their skins are beginning to split, and the garlic cloves are golden and fragrant.
- The edges of some tomato halves may brown slightly.
- Don't stir them during roasting so they can caramelize.
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Ready when: Tomato skins are blistered and split; garlic is soft and golden; juices have released and begun to concentrate
Tip: The longer you roast (toward 25 minutes), the more concentrated and sweet the tomato flavor becomes
Make the balsamic reduction
- While the tomatoes roast, pour the balsamic vinegar into a small saucepan and bring to a gentle simmer over medium heat.
- Let it reduce for 3–4 minutes, swirling occasionally, until it has thickened slightly and coats the back of a spoon—it should be about ¾ of its original volume.
- Remove from heat and let cool for 1 minute.
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Ready when: Vinegar coats the back of a spoon and has a syrupy consistency
Tip: Watch carefully so the vinegar doesn't reduce to black tar—stop before it's completely syrupy
Combine farro and tomatoes
- Transfer the cooked and drained farro to a large mixing bowl.
- Pour the roasted tomatoes and garlic (along with all the juices from the baking sheet) into the warm farro and gently fold together.
- Drizzle the warm balsamic reduction over top and fold again until the ingredients are evenly distributed.
- The residual heat will gently warm everything together.
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Ready when: All components are evenly mixed and the farro is lightly coated with tomato juices and balsamic
Tip: Fold gently rather than stir vigorously so the roasted tomatoes stay intact
Add fresh basil and finish
- Gently fold in the torn fresh basil, reserving a small handful for garnish.
- Taste and adjust seasoning with salt and black pepper.
- Drizzle with the finishing olive oil (the better the oil, the better the dish).
- Scatter the reserved basil and Parmigiano-Reggiano over the top if using.
- Serve warm or at room temperature.
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Ready when: Basil is incorporated and the dish is evenly seasoned; cheese is visible on top
Tip: Save a bit of fresh basil to add at the end for color and a bright, fresh aroma
Good to know
Tips
- Don't skip the farro-toasting step at the beginning—it prevents gumminess and adds authentic nutty flavor to the finished dish
- Arrange roasted tomatoes cut-side up to maximize caramelization and allow their juices to concentrate and coat the farro
- Taste as you season—the balsamic vinegar already adds acidity and sweetness, so go easy on salt until the end
- For a main course, stir in white beans or top with a soft-boiled egg; for a side, reduce the farro by one-quarter and serve smaller portions
Make ahead
The farro and roasted tomatoes can be prepared separately up to 1 day ahead and stored in airtight containers in the refrigerator. Reheat gently over medium-low heat (stirring in a splash of water or broth to loosen), or serve at room temperature. Add fresh basil, balsamic reduction, and finishing oil just before serving for the best flavor and appearance.
Storage & reheating
Refrigerate covered for up to 3 days. To reheat, transfer to a saucepan with a splash of water or broth and warm over medium-low heat, stirring gently, until heated through (about 5 minutes). You can also serve it cold as a grain salad the next day, adding a little extra olive oil and vinegar to refresh the flavors. Freezing is not recommended as the texture of the tomatoes and basil will suffer.
Substitutions
- pearl farro → Barley or spelt berries. Use the same amount and cooking method. Barley will take 35–40 minutes; spelt 30–35 minutes. Both have similar nutty flavors and tender-chewy textures.
- aged balsamic vinegar → Red wine vinegar mixed with a touch of honey. Use 2 tbsp (30 ml) red wine vinegar + 1 tbsp (15 ml) honey. Reduce the same way. You'll get tanginess without the sweetness of aged balsamic.
- fresh basil leaves → Fresh mint or parsley. Mint adds a refreshing brightness; parsley brings a grassy note. Use the same amount. Avoid dried herbs—they lack the fresh quality this dish needs.
- cherry tomatoes → Halved grape tomatoes or diced larger tomatoes. Grape tomatoes are slightly smaller and sweeter. If using larger tomatoes, quarter them so they roast in a similar time (18–22 minutes) and break down evenly.
