Tomatoes Stuffed with Barley Cilantro and Almonds
Elevate your next meal with these flavorful Tomatoes Stuffed with Barley, Cilantro, and Almonds—a wholesome dish that combines Mediterranean-inspired ingredients with vibrant, earthy flavors. Juicy, ripe tomatoes serve as the perfect edible vessel, filled with a hearty mixture of nutty pearled barley, toasted almonds, and aromatic fresh cilantro. A touch of ground cumin, minced garlic, and zesty lemon juice rounds out the filling, creating a dish that's as nutritious as it is satisfying. Baked in the oven until tender and lightly caramelized, these stuffed tomatoes are garnished with optional paprika for a pop of color and spice. Perfect as a standalone vegetarian main, a stunning side dish, or a delightful addition to a weekend brunch, this recipe promises to impress with its wholesome, plant-forward charm.
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Recipe Information
Ingredients
- 6 pieces Large ripe tomatoes
- 1 cup Pearled barley
- 2.5 cups Water (for cooking barley)
- 0.5 cup Almonds
- 0.5 cup Fresh cilantro, chopped
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the barley under cold water. In a medium saucepan, combine the barley and 2.5 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes or until tender. Drain any excess liquid and set aside to cool slightly.
While the barley cooks, prepare the tomatoes by cutting off the tops (reserve them as lids) and scooping out the seeds and flesh with a spoon. Be careful not to puncture the sides or bottoms. Lightly season the insides with a pinch of salt and turn them upside down on paper towels to drain excess moisture.
Toast the almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Let them cool, then roughly chop.
In a large mixing bowl, combine the cooked barley, chopped almonds, cilantro, olive oil, lemon juice, minced garlic, salt, black pepper, and ground cumin. Mix well to distribute all the ingredients evenly.
Place the hollowed-out tomatoes upright in a baking dish. Spoon the barley mixture into each tomato, packing it gently. Replace the reserved tomato tops as lids.
Drizzle a little extra olive oil over the tomatoes and into the baking dish. Bake in the preheated oven for 20-25 minutes, or until the tomatoes are soft but still holding their shape.
Remove from the oven and let cool for 5 minutes. Sprinkle with paprika, if desired, before serving.
Serve warm or at room temperature. These stuffed tomatoes pair beautifully with a crisp green salad or as part of a brunch spread.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2467 mg | 107% | |
| Total Carbohydrate | 222.2 g | 81% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 34.3 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3499 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
