Tomatoes stuffed with barley

Time: 20 min
Category: Starters
Complexity: low


2 big tomatoes
100 g barley
20 g celery
2 tsp red wine
2 tsp olive oil
4 tbsp capers
salt, pepper


Cut off the tops of the tomatoes and get out the pulp with a spoon. Cut the tomato pulp and tops and put into a deep bowl (without a lot of juice from tomatoes so that the filling is not too liquid at the end). Add chopped celery and puree. Season with salt and pepper.

Cook barley, drain and mix with tomato sauce. Add capers, wine and olive oil. Mix well and fill the tomatoes. The dish can be decorated with basil leaves and sprinkled with olive oil.