Summer has well and truly wound up now, except it my vegetable garden. There are some remaining plants hanging on and still producing. There are just a few of the 40 planted tomato plants left in the vegetable garden now but they are that are continuing to bring me glorious sweet tomatoes. I planted these remaining plants later than the others in the garden. This staggered planting approach is something that I will definitely repeat next year in order to prolong the harvests.
If you are wondering about the glorious color of these tomatoes that I used for the recipe – they are a Yellow Jubilee, an organic heirloom variety from a seed producer in my local area. The fruit has been large, juicy and perfectly sweet. I will be disappointed when they end over the coming weeks. For the time being we are enjoying this simple fresh flavor combination in the recipe below.
- ¼ cup of barley - soaked in water for 2 hours
- Drizzle of olive oil
- 3 cloves garlic
- ⅓ onion - finely diced
- 3-4 pieces of pancetta - finely chopped
- 4 large fresh tomatoes
- 1 small capsicum - finely diced
- fresh basil leaves
- 1 tablespoon fresh Parmesan - shaved
- pinch salt
- Set the oven to 170 degrees
- Add ½ cup of water to a saucepan and bring to the boil with the barley, cook until the water has been absorbed.
- Drain any excess water from the barley and set aside in a mixing bowl
- Add the oil, garlic, onion and pancetta to a warm pan and stir, cook until the onion becomes translucent and softened. While it is cooking complete the next steps
- Slice the top off each tomato (to make a lid) and set it aside
- Use a small sharp knife to hollow out the center of the tomato - leaving a wall around that outside that is greater than 1 cm in thickness.
- Roughly chop the tomato that you have removed from the center of the tomatoes and add it to the bowl with the barley
- Add the cooked onion, garlic and pancetta to the barley and stir to combine
- Add the capsicum to the pan that was used for garlic and stir, cooking until it starts to soften (approximately 3-4 minutes)
- Add the capsicum to the bowl with the barley and other ingredients and stir to combine. Add a pinch of salt to season
- Place the tomatoes into a baking tray
- Place a basil leaf (or two) into the base of each hollowed out tomato
- Add a sprinkle of Parmesan to each of the tomatoes, on top of the basil
- Add the barley mixture to fill each tomato
- Drizzle with olive oil and cover with the lids
- Cook in the preheated oven for 20 - 25 minutes until the tomatoes are releasing juice into the pan and look like they are starting to collapse
- Serve with additional fresh basil leaves if desired.
Soaking time is not included in the preparation time
You will have some stuffing left over after filling the tomatoes - it makes a fabulous lunch the next day on it's own.
Is your garden still producing tomatoes?
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