Recipe for Barley-Stuffed Tomatos


4 tomatoes, red ripe
2 cup water
1/4 cup barley
1 bunch scallions; sliced
1/2 teaspoon oregano
1/2 teaspoon basil
2 teaspoon parmesan cheese
1 dash salt
1 dash pepper


Slice the tomatos in half crosswise and scoop out seeds. Set the tomatos in a baking dish that will hold them upright but not squeezed together. Cook the barley in water until soft, about 20-30 minutes, and drain. Preheat the oven to 325 degrees. Mix the barley with remaining ingredients in a bowl and stuff mixture into tomatos. Bake for 30 minutes.

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