Heirloom Tomatoes Stuffed with Farro & Applewood-Smoked Bacon

Heirloom Tomatoes Stuffed with Farro & Applewood-Smoked Bacon

InHarvest Products Used


Yield: About 8 ½-cup servings

  • 2 c. chicken stock
  • 8 oz. InHarvest Farro
  • 8 heirloom tomatoes, medium to large
  • Kosher salt and cracked black pepper, to taste
  • 6 oz. applewood-smoked bacon, medium dice
  • ¼ oz. fresh basil, chiffonade
  • 6 T. extra-virgin olive oil, divided
  • 8 oz. arugula
  • 2 oz. shaved parmigiano-reggiano


  1. Bring 2 cups stock to a boil. Stir in InHarvest Farro. Bring back to a boil and cover. Reduce to a simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
  2. Core tomatoes about 2/3 the way through with a wide-cut circle at the top. (Each tomato should accommodate approximately ½ cup Farro mixture.)
  3. Lightly salt the inside of each tomato. Turn each tomato upside down on a perforated pan to drain.
  4. Sauté bacon until nearly all fat is rendered out. Drain grease.
  5. To Farro brought to room temperature, thoroughly mix in bacon, basil and 2 T. olive oil. Salt and pepper to taste.
  6. Stuff each tomato with ½ cup Farro mixture.
  7. Lightly dress arugula with remaining olive oil.
  8. Plate 1 oz. arugula per portion. Place 1 stuffed tomato atop arugula on each plate.
  9. Garnish each tomato with Parmigiano-Reggiano.

Chef’s Note: When heirloom or other ripe, flavorful tomatoes are not available, consider a lightly roasted tomato to bring out the natural sugars.