Barley Stuffed Baked Tomatoes
April 17, 2015
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.
*It is not a requirement to soak the barley prior to cooking but it does make the cook time faster.
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.
Stuffed tomatoes make a gorgeous side dish. They take a little time to prepare but once you put the first piece into your mouth, the deep melding of the flavors will that time insignificant – time well spent. You can make the preparation quicker by preparing the barley in the morning, or the day prior. The left over stuffing I enjoy the following day for a wholesome lunch.
Is your garden still producing tomatoes?
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