Tomatoes Stuffed with Barley, Cilantro and Almonds

Name: Tomatoes Stuffed with Barley, Cilantro and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 medium tomatoes, perfectly round for easy stuffing; 1 cup olive oil; 3 cups minced onions (3 large); 1 cup pearl barley, plus; 2 tablespoons pearl barley; ½ cup coarsely chopped unskinned almonds; 1 cup minced cilantro; 1 cup minced parsley; ½ cup minced dill; ½ cup minced spearmint; 1 -2 large potato, peeled and cut into wedges

Servings: persons

12 medium tomatoes, perfectly round for easy stuffing
1 cup olive oil
3 cups minced onions (3 large)
1 cup pearl barley, plus
2 tablespoons pearl barley
½ cup coarsely chopped unskinned almonds
1 cup minced cilantro
1 cup minced parsley
½ cup minced dill
½ cup minced spearmint
1 -2 large potato, peeled and cut into wedges

1
Cut a lid off the top of the tomatoes and empty tomatoes of their pulp.
2
Keep 2 1/2 cups of the tomato flesh and pulp it (you may freeze the rest for future use, or puree to use in a sauce in the next day or two).
3
Preheat oven to 360 degrees F.
4
In a deep frying-pan, heat half the oil and saute the onion until soft, about 8-10 minutes.
5
Add cilantro and pearl barley and saute, stirring occasionally for 1 minute.
6
Add 2 cups of the tomato pulp and simmer for 5 minutes.
7
Remove from heat and stir in almonds and herbs.
8
Season to taste, and stuff tomatoes with this mixture, distributing equally.
9
Replace lids on tomatoes.
10
Put tomatoes in a baking pan large enough to contain them all fairly snugly and fill the gaps with wedges of potato.
11
Puree remaining tomato with 1/2 cup oil and 1/2 cup water.
12
Season to taste.
13
Pour this over the tomatoes.
14
Bake for 1 hour and 10 minutes.
15
Turn off oven and leave tomatoes in oven 15 minutes longer.
16
Remove from oven and allow to come to room temperature before serving (they are best that way).
17
Serve with feta cheese and crusty bread.

804

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 medium tomatoes, perfectly round for easy stuffing, 1 cup olive oil, 3 cups minced onions (3 large), 1 cup pearl barley, plus, and more.

Yes, Tomatoes Stuffed with Barley, Cilantro and Almonds falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!