I know, tomato is one of the more or most genetically manipulated fruit/vegetables, but still, since I was a child, one of my most loved ingredients. I remember hot summer evenings that eating raw sunriped tomato like an apple in the late evening sun!
My respect has never faded, although I’m so glad that sunriped tomatoes are common in this lovely country. Keep tomatoes out of the fridge to intensify their flavor. Check them regularly. Before they threaten to become bad, put them on baking paper, halved, with garlic, dried basil, oregano or thyme, pepper, salt and even a bit of sugar. Finish with a drizzle of olive oil. Bake in the oven at the same time as using it for another dish, for 20-40-60 mins (depends temperature of oven and volume of the tomatoes). Use them immediatelly or store in the freezer for a later occasion.
Today is one of those later occasions.
Chop and fry 1 red onion, 4 garlic cloves, 1 spicy chili pepper. Add spelt, 60 -80 grams pp. Bake until glazy. Add 100 ml of red wine and allow to evaporate. Add 500 ml of ovendried tomatoes. Add vegetal or chicken stock (home made if possible). Cook on a low fire and stir now and again. The spelt (farro in Italian) is at its best ‘ al dente’. Finish with fresh basil.
Half chubby italian sausages. Spread some fennel seeds and press them in the minced meat. Grill the sausages at both sides.
Serve the tomato farro/risotto with the grilled sausages and baby spinach salad.
Doc V's Healthy Kitchen 