Stuffed
Tomatoes
Ingredients:
-
1 1/2 cups pearl barley, quick-cook
-
3 cups vegetable broth, or water
-
2 tablespoons olive oil, plus extra for drizzling
-
1 small red onion
-
2 cloves garlic, finely chopped
-
4 tablespoons walnut pieces, roughly chopped
-
1/2 lemon, juiced
-
5 tablespoons Bear Pond Farm Tomato Basil Pesto
-
5 beefsteak tomatoes
-
dried rosemary, for sprinkling
-
kosher salt
-
freshly ground black pepper
Stuffed Tomatoes
Ingredients:
-
1 1/2 cups pearl barley, quick-cook
-
3 cups vegetable broth, or water
-
2 tablespoons olive oil, plus extra for drizzling
-
1 small red onion
-
2 cloves garlic, finely chopped
-
4 tablespoons walnut pieces, roughly chopped
-
1/2 lemon, juiced
-
5 tablespoons Bear Pond Farm Tomato Basil Pesto
-
5 beefsteak tomatoes
-
dried rosemary, for sprinkling
-
kosher salt
-
freshly ground black pepper
Instructions:
Preheat oven to 350°F.
Combine pearl barley and broth in a heavy-based saucepan. Bring to the boil, cover, and cook over a low heat until tender to the bite, about 10-15 minutes.
Remove from heat and let cool to one side, still covered, for at least 10 minutes.
In meantime, heat olive oil in a skillet set over a medium heat until hot. Add red onion, garlic and a pinch of salt, sweating until softened, about 6-8 minutes.
Fluff pearl barley with a fork to separate grains before draining well. Stir into the red onion along with walnuts, lemon juice, 1 tablespoon pesto and some salt and pepper to taste. Keep warm over very low heat.
Remove tops from tomatoes and reserve. Scoop out flesh and seeds from tomatoes; discard or keep for another use.
Arrange hollowed-out tomatoes in a baking dish and fill with pearl barley mixture. Top each tomato with 1 tablespoon pesto and sit reserved tomato tops on top. Drizzle with olive oil and sprinkle with dried rosemary.
Bake for 35-45 minutes until tomatoes are tender to the tip of a knife.
Remove from oven and let stand briefly before serving.
