Slow Roasted Tomatoes and Farro for Winter

Author Notes: A winter tomato recipe. The herbs are optional but highly
recommended; use a single herb or any combination.

Serves 4

• Two28-ounce cans of whole peeled tomatoes
• 1head of garlic, with the cloves peeled and smashed
• 1/4cup olive oil
• A few branches of fresh basil, thyme, or rosemary (optional)
• 1 1/2cups farro
• Parmesan cheese

1. Heat the oven to 300° F. Drain and roughly chop the tomatoes, then toss with the olive oil, garlic, and optional herbs. Salt to taste. Spread the mixture in a large baking dish or a rimmed half-sheet pan -- the more cramped it is, the longer it will take to roast -- and roast for approximately 2 hours, turning occasionally, or until the tomatoes are sweet and rich and just beginning to dry out.
2. Bring a pot of salted water to boil. Add the farro and cook it until al dente. Drain the farro and then toss it with the roasted tomatoes and garlic; add more olive oil if necessary. Shower with Parmesan cheese and serve.

https://food52.com/recipes/34149-slow-roasted-tomatoes-and-farro-for-winter