Ingredients

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
Topping:
Grated Pecorino Romano Cheese and/or Basil Pesto

Directions:

• 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.

Wine Match - Matariki 2009 Reserve Merlot Cabernet Sauvignon