Ingredients
Scale
- 6 large sun ripened tomatoes (cut in half)
- 2 cups farro/barley/aborio rice
- 1 400 g 14 ounces tin diced tomatoes
- 1 tbsp tomato paste
- 1/2 cup labneh (recipe in recipe index)
- 1 tablespoon lemon juice
- pesto (if desired or basil)
- extra virgin olive oil
- salt and pepper
- parmesan cheese
Instructions
- Pre heat the oven to 120 deg cel (235 deg f) and place the tomatoes, halved and seasoned on a baking tray and slow roast for at least 2 hours. Can roast for up to 4. Check half way through
- Once tomatoes are almost done (1.5-2.5 hour mark) cook your farro/barley/aborio rice as per packet instructions. You can cook in stock if you wish.
- Once your grain is cooked, drain and return to a large pot. Melt in the slow roasted tomatoes, tin of diced tomatoes, tomato paste, salt and pepper and lemon juice.
- Top with labneh, pesto, parmesan cheese, olive oil, salt and pepper and serve.
Notes
You can garnish with basil leaves or thyme as opposed to making/using pesto.
Labneh also not necessary. This is delicious on it’s own!
- Category: Insalata