This Sungold Tomato Farro with Basil & Feta recipe is one of my summer comfort foods. It’s an easy and perfect way to use sungold tomatoes, plus, it’s a nice switch-up from the pasta recipes you usually see this time of year. This recipe lets the sungold tomatoes shine, using only simple pantry staples to help make this farro creamy, dreamy, and easy for a full meal.
You can make swaps and subs as you like, (I know I add chickpeas for protein but it definitely is not mandatory!) and you can also add in your favorite protein or vegetables. The best part of this recipe is that it is highly customizable, but still the best way to use up sungold tomatoes. If you are looking for an easy, quick and versatile sungold tomato recipe, this one is it. Your weeknight dinners will love you for it!
Table of contents
What are sungold tomatoes?
Simply put, a sungold tomato is an orange variety of a cherry tomato. They are amazing during the summer (obviously, it’s peak tomato season) and are known for their vibrant color. Like other tomatoes, sungold tomatoes change in flavor as they ripen. If you get the ones that are lighter in color, they’ll have a sharper, more acidic flavor to them, but as they ripen and grow darker, they get sweeter and juicier. They are perfect for sauces, savory dishes and pastas, and I love them in this farro recipe.
Ingredients for this sungold tomato farro
This farro recipe uses very specific ingredients to make a salty, spicy, creamy flavor profile. Here is everything you need for this sungold tomato recipe:
- 1 1/2 cups dry farro, 8 ounces
- 1 tablespoon Diamon Crystal kosher salt
- 3 tablespoons olive oil
- 1 pint sungold tomatoes, halved
- 3 cloves garlic sliced
- 4 sprigs fresh basil, about 1/2 cup thinly sliced, plus more for topping
- 1/2 cup vegan feta, or your feta of choice, plus more for topping
- 1 tablespoon Calabrian chili paste, plus more if you like more heat
- 1 can chickpeas drained and rinsed
How to bring this sungold tomato recipe together
I love that this recipe is quick, and you only need one pot! Here is a full breakdown of how to make this sungold tomato farro:
- Fill a dutch oven or heavy-bottomed pot with water and bring it to a boil. Add in the 1 tablespoon of salt, then the farro. Boil for 9-10 minutes. Drain and set aside.
- Wipe out the pot and put it back on medium heat. Add in the olive oil and let it come to temperature.
- Add in the sungold tomatoes, you want them to sizzle softly when they hit the oil and if they sputter, turn down the heat a bit. Add in the garlic and stir. Season with salt.
- Let the sungold tomatoes cook down for about 2-3 minutes, stirring occasionally. Add in most of your basil and stir again. You want the tomatoes to be soft and integrated with the olive oil, but still be intact. Cook another minute or so and then remove the pot from the heat.
- Pour the sungold tomato mixture in with the farro. Add in the feta, Calabrian chili paste, chickpeas and stir. Taste and season with salt, pepper and more chili paste as needed.
- The farro should be almost creamy at this point, think risotto-like. To plate, add a large scoop to each plate and top with more feta, basil and fresh cracked black pepper. Serve warm!
Looking for similar recipes?
I love all things farro. I also love all things tomato! Here are some of my favorites on the blog:
Toasted Farro & Swiss Chard
Roasted Tomato Tabbouleh with Salmon
Lemon Zucchini Farro Bowl
And that’s it for this Sungold Tomato Farro with Basil & Feta!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Ingredients
- 1 1/2 cups dry farro, 8 ounces
- 1 tablespoon Diamond Crystal kosher salt
- 3 tablespoon olive oil
- 1 pint sungold tomatoes, halved
- 3 cloves garlic , sliced
- 4 sprigs fresh basil , about 1/2 cup thinly sliced, plus more for topping
- 1/2 cup vegan feta , or your feta of choice, plus more for topping
- 1 tablespoon Calabrian chili paste , plus more if you like more heat
- 1 can chickpeas, drained and rinsed
Instructions
- Fill a dutch oven or heavy-bottomed pot with water and bring it to a boil. Add in the 1 tablespoon of salt, then the farro. Boil according to package instructions until tender. Drain and set aside.
- Wipe out the pot and put it back on medium heat. Add in the olive oil and let it come to temperature.
- Add in the sungold tomatoes, you want them to sizzle softly when they hit the oil and if they sputter, turn down the heat a bit. Add in the garlic and stir. Season with salt.
- Let the sungold tomatoes cook down for about 2-3 minutes, stirring occasionally. Add in most of your basil and stir again. You want the tomatoes to be soft and integrated with the olive oil, but still be intact. Cook another minute or so and then remove the pot from the heat.
- Pour the sungold tomato mixture in with the farro. Add in the feta, Calabrian chili paste, chickpeas and stir. Taste and season with salt, pepper and more chili paste as needed.
- The farro should be almost creamy at this point, think risotto-like. To plate, add a large scoop to each plate and top with more feta, basil and fresh cracked black pepper. Serve warm!
Comments
Good flavor, enjoyed cold as leftovers for lunch.
Cold leftovers >>>>>>
Garden ready recipe, a fav for summer
This comment made my day – I feel the exact same way and I’m so glad you made this!
Made last night and it’s so so good! I don’t handle spice well so left out the chili entirely and didn’t feel like it was missing anything. Paired with a simple arugula salad and that was perfect. The only note I have is the farro I got said to cook for 30 min, not 10, so I followed that. Overall simple, easy, and delicious!
I’m so glad you made it and liked it!
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