Author Notes: A winter tomato recipe. The herbs are optional but highly recommended; use a single herb or any combination. - Nicholas Day

Serves 4

Two 28-ounce cans of whole peeled tomatoes
1 head of garlic, with the cloves peeled and smashed
1/4 cup olive oil
A few branches of fresh basil, thyme, or rosemary (optional)
1 1/2 cups farro
Parmesan cheese

Heat the oven to 300° F. Drain and roughly chop the tomatoes, then toss with the olive oil, garlic, and optional herbs. Salt to taste. Spread the mixture in a large baking dish or a rimmed half-sheet pan -- the more cramped it is, the longer it will take to roast -- and roast for approximately 2 hours, turning occasionally, or until the tomatoes are sweet and rich and just beginning to dry out.

Bring a pot of salted water to boil. Add the farro and cook it until al dente. Drain the farro and then toss it with the roasted tomatoes and garlic; add more olive oil if necessary. Shower with Parmesan cheese and serve.

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