Barley-stuffed tomatos
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Tomatoes, red ripe | |
| 2 | cups | Water |
| ¼ | cup | Barley |
| 1 | bunch | Scallions; sliced |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Basil |
| 2 | teaspoons | Parmesan cheese |
| dash | Salt | |
| dash | Pepper | |
Directions
Recipe by: Alison Meyer
Slice the tomatos in half crosswise and scoop out seeds. Set the tomatos in a baking dish that will hold them upright but not squeezed together. Cook the barley in water until soft, about 20-30 minutes, and drain. Preheat the oven to 325 degrees. Mix the barley with remaining ingredients in a bowl and stuff mixture into tomatos. Bake for 30 minutes.