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Tomatoes Stuffed with Barley, Cilantro and Almonds

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“A variation on the classic greek recipe for Yemista (which I have already posted). I like this one because I really like barley. This really tastes best at room temperature, or close to it, so take that into consideration if making to allow time to cool.”
READY IN:
1hr 55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut a lid off the top of the tomatoes and empty tomatoes of their pulp.
  2. Keep 2 ½ 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 ½ cup oil and ½ 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.

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