Tomatoes Stuffed With Barley Cilantro And Almonds Recipes

VINE RIPE TOMATOES STUFFED WITH HERB AND ALMOND GREMOLATA

Steps:

• Cut the tops of the tomatoes and seed with a spoon to hull them completely of seeds and liquid. Season the inside of the tomatoes with salt and pepper.
• Place parsley in a food processor. Add garlic, lemons zest, red pepper flakes, salt, rosemary almonds, vinegar and oil to the processor. Pulse grind the mixture to combine.
• Stuff 1/4 of the gremolade into each tomato and serve.

TOMATOES STUFFED WITH BULGUR AND HERBS

Steps:

• Place the bulgur in a bowl and add 1/4 teaspon salt. Mix together. Bring 1 cup water to a boil, and pour over the bulgur. Allow to sit for 30 minutes or until the bulgur is soft and fluffy. Transfer to a strainer and press out excess water. Set aside.
• Preheat the oven to 350 degrees. Slice off the tops of the tomatoes, about 3/4 inch down from the stem (or far enough down that it will be easy for you to hollow them out). Using a teaspoon or a grapefruit spoon, carefully scoop out the seeds, taking care not to cut through the skins. Place in a strainer set above a bowl. Rub the seed pods against the strainer to extract the juice. Discard the seeds. Carefully scoop out the pulp, and chop fine.
• Mix together the bulgur, herbs, garlic, pine nuts, the chopped tomato pulp, 1/4 cup of the strained juice and 1 tablespoon of the olive oil. Season to taste with salt and pepper. Season the hollowed out tomatoes with salt and pepper. Fill each tomato with the bulgur filling (you may have some stuffing left over). Place in a baking dish that is small enough to fit the tomatoes snugly. Drizzle 1/2 teaspoon olive oil over each one, and place the caps on top. Pour about 1/2 inch of water into the pan, and cover with foil. Bake 45 minutes. Remove from the oven and uncover. Serve warm, or allow to cool to room temperature.
• Puree the garlic with a pinch of salt in a mortar and pestle. Stir into the yogurt, along with the mint. Serve the stuffed tomatoes with a dollop of the yogurt.

LEMON, GARLIC, AND CILANTRO BAKED STUFFED TOMATOES

Steps:

• Preheat oven 450 degrees F.
• For the baked stuffed tomatoes you need to make 4 tomato cups out of your 2 tomatoes. To do so, cut a very thin slice off both ends of each of the 2 tomatoes, this is to create 4 flat bottoms. Then cut each tomato in half across its circumference. You should have 4 cup shapes, using the thinly sliced side as the bottom of the cups. To create a cavity, use a melon ball scoop to remove the seeds and pulp from the wide, fleshy side of each tomato cup. You don't have to be too fussy about this. You are just trying to create enough room to hold the filling. When scooping take some care not to puncture through the bottoms of the cups. If you do puncture it, don't worry, it is not the end of the world, just keep moving forward. Season the inside of the tomato cavities with salt and pepper. Reserve the seasoned tomato cups while you make the filling.
• In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions, Parmigiano and season with salt and pepper. Taste the mixture. This is your last chance to adjust the seasoning. Once you're happy with the flavor, add the egg yolk and mix thoroughly. Divide the filling between the 4 tomato cup cavities, pushing it into the cavity with a rubber spatula or spoon. Drizzle some extra-virgin olive oil into a baking dish. Arrange your stuffed tomatoes in the dish, transfer to the hot oven, and bake for 15 to 17 minutes. The stuffing and the tomatoes should be fully cooked and the top should be lightly brown.

STUFFED CHERRY TOMATOES WITH MINTED BARLEY CUCUMBER SALAD

Steps:

• Soak the barley in enough cold water to cover for 30 minutes and drain well.
• Bring the barley and enough water to cover to a boil. Reduce and simmer until tender, 40 minutes. Strain, transfer to a bowl of ice water, let cool for 1 minute. Strain again, letting water drain from barley.
• Combine barley, tomato, cucumber, parsley, mint and scallions in a large mixing bowl. Stir in the olive oil, lemon juice, salt and pepper.
• Cut the core from the cherry tomatoes and make two cuts in the tomato to open it up like a flower. Stuff each tomato with some of the salad, and serve on a chilled platter.
• (Note: Barley can be prepared up to 2 days in advance, tomatoes can be stuffed up to 6 hours in advance.).

STUFFED TOMATOES WITH GRILLED CORN SALAD

Steps:

• Lightly oil grill racks. Prepare barbecue (medium-high heat). Grill corn and bell pepper until corn is tender and beginning to brown in spots and pepper is blackened, turning occasionally, about 12 minutes for corn and 15 minutes for pepper. Enclose pepper in paper bag 10 minutes. Peel, seed, and chop pepper; place in large bowl. Cool corn, then cut kernels off cobs; add to bowl with pepper.
• Cut tomatoes crosswise in half. Using melon baller or small spoon, scoop center of tomatoes into small bowl, leaving shell. Sprinkle inside of tomato shells lightly with salt; place cut side down on paper towels and let drain 30 minutes. Discard tomato seeds and juices in bowl; coarsely chop tomato solids and add to corn mixture.
• Whisk oil, lime juice, lime peel, and garlic in small bowl to blend. Add to corn mixture. Mix in shallot, cilantro, and jalapeño. Season with salt and pepper. Spoon corn salad into tomato shells. (Can be made 4 hours ahead. Cover and chill.) Sprinkle cheese over and serve.

TOMATOES STUFFED WITH BARLEY, CILANTRO AND ALMONDS

Steps:

• Cut a lid off the top of the tomatoes and empty tomatoes of their pulp.
• 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).
• Preheat oven to 360 degrees F.
• In a deep frying-pan, heat half the oil and saute the onion until soft, about 8-10 minutes.
• Add cilantro and pearl barley and saute, stirring occasionally for 1 minute.
• Add 2 cups of the tomato pulp and simmer for 5 minutes.
• Remove from heat and stir in almonds and herbs.
• Season to taste, and stuff tomatoes with this mixture, distributing equally.
• Replace lids on tomatoes.
• Put tomatoes in a baking pan large enough to contain them all fairly snugly and fill the gaps with wedges of potato.
• Puree remaining tomato with ½ cup oil and ½ cup water.
• Season to taste.
• Pour this over the tomatoes.
• Bake for 1 hour and 10 minutes.
• Turn off oven and leave tomatoes in oven 15 minutes longer.
• Remove from oven and allow to come to room temperature before serving (they are best that way).
• Serve with feta cheese and crusty bread.