Barley Stuffed Tomatoes

Barley stuffed tomatoes are a delicious and wholesome dish, perfect for a summer lunch or as a side dish. Here is an Italian variant of the recipe for you.

Ingredients

• 6 medium-sized ripe tomatoes
• 150 g of pearl barley
• 1 small onion, finely chopped
• 2 tablespoons of grated parmesan cheese
• 1 tablespoon of breadcrumbs
• A handful of fresh basil, chopped
• 2 tablespoons of extra virgin olive oil, plus a bit more for brushing
• Salt and pepper to taste
• Water or vegetable broth as needed

Preparation

1. Preheat the oven to 180°C.
2. Rinse the barley under running water and cook it in salted water or vegetable broth for about 10 minutes or until it is al dente. Drain and let it cool.
3. Meanwhile, cut the top off the tomatoes and set aside. Use a teaspoon to gently scoop out the insides of the tomatoes, leaving a border of about 1 cm. Chop the removed pulp and put it aside.
4. In a pan, heat a tablespoon of oil and sauté the chopped onion until it becomes translucent. Add the tomato pulp and cook for a few minutes, then remove from heat.
5. In a bowl, mix the barley, sautéed onions with tomato pulp, basil, parmesan, salt, and pepper. Taste and adjust the seasoning if necessary.
6. Stuff the tomatoes with the barley mixture, cover them with their “lid,” drizzle some oil and sprinkle some breadcrumbs on top of each.
7. Arrange the tomatoes in a lightly oiled baking dish and bake in the oven for 20-25 minutes, or until the tomatoes are soft and the surface is golden.

Serve the stuffed tomatoes hot or at room temperature, accompanied by a fresh green salad if you wish.

Curiosity

Tomatoes arrived in Italy in the 16th century but only from the 17th century did they start to be widely used in Mediterranean cuisine. Stuffed tomatoes are a classic example of Italian recipes that enhance the flavor of tomatoes with simplicity and creativity.