Cheesy Stuffed Tomatoes

I'm not a big fan of barley and tomatoes on their own, but in combination and seasoned with the right amount of salt, pepper and herbs they taste really good. Only the pericarp left, the taste of the tomatoes also resembles more that of bell peppers.

Serves 2

Cooking time: 45 minutes

• 4 big tomatoes or 8 smaller ones
• 2 stalks celery
• 1 shallot
• ½ T olive oil
• 75 g barley
• ½ bunch parsley
• 6 leaves ramson
• Salt
• Freshly ground black pepper
• 25 g vegan cheese
• 15 g cashew parmigiano

First we prepare the barley, use 3 times the water and salt. Bring water to a boil then let it simmer for 25 minutes, with a lid and an occasional stir.

Next we scoop out the tomatoes. First cut of the tops, approximately 1 cm, scrape the insides wit a teaspoon into a strainer and catch the juice in a bowl, squeeze with the spoon to get a little more juice.

Chop ramson, shallot, parsley and celery.

Sauté the celery and shallots with a little olive oil in a sauté pan.

Remove from heat and add the barley, ransom and celery. Pour in a little tomato juice, just enough to stay pulpy but not soggy. Season with salt and pepper.

Fill the scooped tomatoes with half of the vegan cheese.

Next fill the tomatoes with the barley stuffing.

Top with the rest of the vegan cheese, I used vegan mozzarella made from Italian rice, and finish with the cashew parmigiano. Drizzle with some olive oil and season again with salt and pepper.

Preheat the oven to 225°C/435°F.

Very lightly oil a baking dish, don't use too much to prevent oil splashing, close the tomatoes and put with the baking dish into the oven for approximately 15 minutes.

Serve straight from the oven. This is a light dish but more satisfying than a salad.

Bon appétit,
Miron

Addendum

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