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top view of Cider & Barley Stuffed Tomatoes

I’m a massive fan of tomatoes. You may have noticed that they feature everywhere in my recipe posts. But here’s a confession: for a long, long time I couldn’t stand them. And then I realised the error of my ways. I’d only had fairly anaemic pretty bog standard watery mass-produced supermarket tomatoes. 

The instant I tried my first local cherry tomato, even pretty tomatoes on the vine, I was hooked. I’d sell my first-born for an unlimited supply of excellent heirloom tomatoes. 

For this recipe, you need a really chunky and substantive tomato. Something that’s definitely going to stand up to being mauled a bit. I’d recommend something like a beefsteak tomato.

Stuffed peppers move over, because I am here for all the stuffed tomatoes. 

Cider & Barley Stuffed Tomatoes

Cider & Barley Stuffed Tomatoes
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 large tomatoes
  2. 2 tablespoons of olive oil
  3. 1 onion, finely chopped
  4. 1 stick of celery
  5. 1 carrot, finely chopped
  6. 2 garlic cloves, minced
  7. 250 g of pearl barley
  8. 500 mL of cider
  9. fresh spinach, a handful (roughly chopped)
  10. 1 slice of bread
  11. 2 tablespoons of pine nuts
Instructions
  1. Preheat oven to 180 C.
  2. Slice the tops of the tomatoes and carefully scoop the inside out with a spoon. (You might want to make some snips with a sharp knife to make the tomatoes easier to scoop.) Place the empty tomatoes in a baking dish and reserve the tomato insides for another day.
  3. In a saucepan, heat up the olive oil and saute the onions for about 3 minutes. Then add in the celery, carrot and garlic and cook for 5 minutes (or until softened).
  4. Add in the barley and fry for 2 minutes and then pour in just enough cider to cover the barley. Cook at a gentle simmer for about 30 minutes, stirring and gradually adding in more cider every few minutes. Cook until the barley is just cooked with a tiny bit of bite still. Season it with salt and pepper. Then stir in your spinach. Set it all aside to cool.
  5. Toast the bread then crush it (either with a food processor or by hand). Roughly chop the pine nuts and add them in with your breadcrumbs.
  6. Spoon your barley mixture into your tomatoes and then top with a pile of your breadcrumbs.
  7. Bake your tomatoes for 20 minutes, until the tops are golden brown and serve.
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Rhyme & Ribbons http://rhymeandribbons.com/
spices
barley
barley and veg
tomatoes
tomatoes and spinach
stuffing tomatoes
with breadcrumb topping
fresh out of the oven Cider & Barley Stuffed Tomatoes
stuffed tomato
top view of Cider & Barley Stuffed Tomatoes
Cider & Barley Stuffed Tomatoes

Would you take the time to stuff a tomato?

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  • This looks really good

    Candice | Beauty Candy Loves

  • Yum! I didn’t like tomatoes either until I went to Italy in my early twenties. Always impressed when children here bite into one like an apple!
    This looks like it would make such a good side-dish!

    • Thanks Cynthia! We really ate some gross tomatoes growing up, I think. Now I’d totally bite into one like an apple! x

  • I didn’t like tomatoes much til this year! but now I love them! This recipe looks delicious too! Beautiful light in the photos πŸ™‚

  • These look delish! I was the same with cherry tomatoes, never loved them, but had some super fresh ones chopped with some mint and olive oil and omg they were amazing!

  • These sound amazing – what would you pair them with?

    • To be honest, I made WAAAYYYY to much of the barley so I served it with bowls of that and a green salad. x