Ingredients
- 400g canned whole peeled tomatoes: Remove from can (keep the juice) place on kitchen paper and salt lightly to remove excess liquid
- a small bunch of parsley
- 150g stale bread, remove the crusts
- 150g pearl barley (optional), cooked first according to packet instructions.
- 100g grated parmesan
- 100ml vegetable stock
- salt and pepper, to taste
- 1 garlic clove, finely chopped
- extra virgin olive oil, as needed
- basil leaves, as needed to garnish
Directions
Step 1
Place the stale bread into a food mixer. Add the parsley, finely chopped garlic, grated parmesan, and any remaining pieces of tomatoes from the can. Season with salt, pepper, and olive oil.
Step 2
Fill the tomatoes with the mixture and sprinkle some parmesan on top and a drizzle of the extra virgin olive oil.
Step 3
Preheat oven to 170°C. Line an ovenproof dish with baking paper. Place stuffed tomatoes on the ovenproof dish and add vegetable stock to the bottom. Seal with aluminium foil. Bake the stuffed tomatoes for 30 min.
Step 4
Remove the foil and change the oven to a grill function to slightly brown the top of the stuffed tomatoes. Garnish with a few basil leaves.
Step 5
Serve warm, garnished with a few fresh basil leaves and with some of the tomato-flavoured stock.
