Let’s get serious about tomatoes.
They’re often placed in the vegetable category, yet they never assume themselves to be anything but who they are – a savory member of the sweet family.
They can mix with either side. And mix they do, they love to paired with unique and creative ingredients to give your tastebuds a kick.
In simple terms they are a chameleon.
They can make a simple dough into something delicious. Pasta into a slippery companion. A sandwich that much more delectable.
Tomatoes can add zing, tang or juice to a variety of meals just by being themselves.
They love to be tested - grilled, baked, pureed.
Even stuffed.
Its always a good day when you get to use them in a meal and a little experimentation in the kitchen is what the recipe below is from.
Note: I wanted this to be vegan but adding a little cheese to the below mixture for non vegans would add a little creaminess to the bite of the barley and apple.
Barley Stuffed Tomatoes
Roamingtaste
Serves 4
Serves 4
Ingredients:
4 tomatoes, tops removed
3 tablespoons of barley
1/2 onion, finely chopped
1/2 onion, finely chopped
4 scallions, whites chopped
Large handful of almonds, finely chopped
Small sprig of rosemary, finely chopped
Handful of basil leaves, finely chopped
1/2 apple, finely sliced
Directions:
Prepare the tomatoes by scooping out the centre’s and setting aside. Preheat the oven to 120°C/250F. Place the barley in a small saucepan and cook on medium heat until soft. Set aside in a small bowl.
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| A little nuts missing |
Toss the cooked mixture with the barley and add the apple, mixing until well combined. Add salt and pepper to taste. Stuff the tomatoes and pour a little olive oil over each.
Bake in the oven for approximately 12 minutes or until the tomatoes are soft to the touch.
Serve as a starter or with some lightly cooked fresh fish.
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