Three Tomato Farrotto with Matariki Reserve 2009 Merlot Cabernet Sauvignon
1 Pint Cherry Tomatoes
5 Tablespoons Olive Oil, Divided
Salt & Pepper
4 Cups Vegetable or Chicken Broth
2 Cups Tomato Juice
1/2 Medium Onion, About 1/2 Cup, Diced
2 Garlic Cloves, Peeled, & Minced
1 1/2 Cups Semi-pearled Farro (you can exchange the Farro for Risotto Rice)
1/2 Cup Dry White Wine
1 (14 Ounce) Can Chopped Tomatoes
1 1/2 Tablespoons Butter
Grated Pecorino Romano Cheese and/or Basil Pesto
- Preheat the oven to 325 degrees F. and line a baking sheet with aluminum foil.
- Toss the cherry tomatoes with 2 tablespoons of oil, season with salt and pepper, and place on the prepared pan.
- Roast the tomatoes just until they soften and begin to collapse, about 30 to 40 minutes.
- Remove from the oven and set aside.
- Place broth and tomato juice in a pot and bring to a boil.
- Reduce the heat and keep warm.
- In a heavy bottomed saucepan, heat the remaining 3 tablespoons of oil over medium heat, then cook the onion until it is translucent and soft.
- Add the garlic and cook a minute or two until fragrant.
- Add the faro, and cook, stirring continually, for 3 to 4 minutes until it is well coated in the oil mixture.
- Add the wine and cook, stirring often, until the wine has been absorbed.
- Add the chopped tomatoes and cook for 3 to 4 minutes.
- Begin to add a ladle of the broth/juice mixture, stirring it into the farro, adding more as each ladle full gets absorbed.
- Continue to cook the farro in this fashion for about 30 minutes or until the mixture is creamy, but the farro is still a little firm to the bite.
- Season with salt and pepper and stir in the butter.
- Gently stir in the roasted cherry tomatoes, then serve in individual bowls, with some dollops of the pesto, or grated cheese on top.