An easy way to shine up the flavor of not-so-great tomatoes is to roast them with loads of garlic, fresh herbs, olive oil, salt, and red chili flakes. Roasting in a high-sided baking dish promotes juiciness with a combination of dry heat from the oven and steam from the bursting tomatoes. I spooned this fragrant sauce over farro and dandelion greens for a quick lunch, but it’s also great paired with eggs, tossed with pasta, or smeared on crusty bread.
Roasted Tomatoes and Farro
- 1 pint cherry tomatoes
- 1 -2 cloves garlic, thinly sliced
- extra-vrigin olive oil, for drizzling
- a few sprigs fresh thyme
- a pinch red chili flakes
- coarse salt
- cooked farro (To cook, add farro to a large pot of salted, boiling water and cook until tender, about 30 minutes. Drain.)
- a few leaves of dandelion greens
Heat oven to 425º. Arrange tomatoes and sliced garlic in a baking dish. Drizzle with oil and toss with thyme and chili flakes. Season with salt. Roast until tomatoes begin to burst, about 20 minutes.
Spoon warm tomatoes and juices over farro and dandelion greens.