Farro Salad with Tomatoes and Mozzarella

This recipe was inspired by a Summer Farro Salad on Food 52 but I reduced the amount of farro, simplified the cooking of it, increased the amount of "goodies", and used a different dressing so I claim this recipe as my own.

1 1/2 cups uncooked farro
2 cups water, include water from Mozzarella if desired
1 bay leaf
1 sprig thyme
1/4 teaspoon sea salt

2 ounces red onion, thinly sliced
1 pound cherry tomatoes, a mix of colors is nice, halved
8 ounces Mozzarella Ciliegine, halved or quartered
1 cup chopped fresh parsley
1/4 cup chopped fresh basil

6 tablespoons olive oil
1 tablespoon pomegranate molasses
1 tablespooon red wine vinegar

Add the farro, with the water to a 2 quart pot. Bring to a boil, then cover, reduce to a simmer, and cook for 10 to 15 minutes. Turn off burner and let sit, covered, until cool. If in a rush allow to sit for 5 or 10 more minutes until the water has been fully absorbed by the farro, then spread the grains out on a baking sheet and refrigerate until cool.

Toss the cooled farro with the onion, tomatoes, mozzarella, parsley, and basil.

Whisk together the oil, pomegranate molasses, and vinegar. Pour the dressing over the ingredients and stir well to combine. Season with salt and pepper. Serve immediately or refrigerate.

Makes about 6 main course servings.

Roger Verge's Sautéed Cherry Tomatoes with Basil

This is from Roger Verge's Vegetables in the French Style. A friend of mine calls these Tomato Poppers, each little warm cherry tomato pops in your mouth when you eat them.

1 generous pound cherry tomatoes
1 garlic clove, peeled
20 basil leaves
2 tbs. chopped parsley
1/4 cup olive oil
1 tsp. sugar
Salt and freshly ground black pepper
1/2 tsp. thyme leaves

Wash the tomatoes, dry them thoroughly and remove their stems. Chop together the garlic, basil, and parsley. Warm a serving dish in a 200ºF oven. Put the oil into a skillet over high heat. When the oil begins to ripple, add the tomatoes. Sprinkle with the sugar, salt, and pepper and toss briefly. Add the garlic mixture and the thyme and mix well. Serve immediately in the hot serving dish.

Oven Candied Tomatoes

Slow roasting tomato halves with olive oil produces something between a confit and a dried tomato. You choose what texture you want depending on how you want to use the end result and how long you want to store them. The drier the consistency the longer the end product will keep. These are best stored in the refrigerator or perhaps even the freezer for longer term storage. This is a great way to turn a big bowl of juicy cherry tomatoes into a modest size jar of candy-like dried tomato nuggets.

Slice tomatoes in half and place cut side up in a roasting pan. Sprinkle with a little salt and fresh ground pepper. Drizzle with a generous amount of good extra virgin olive oil - the bottom of the dish should be filmed with oil. Sprinkle fresh basil on top (optional). Bake in a 200 F degree oven until they reach a consistency that you like, anywhere from a couple to several hours depending on the size of the tomatoes and the desired consistency. I treat cherry tomatoes the same way and bake them until they are chewy. If the tomatoes are baked until quite chewy they will keep in a well sealed container in the refrigerator for a long time.