These Stuffed Tomatoes Are as Delicious as They Are Gorgeous! 😉

By Chef Jean-Pierre · 90 min

Ingredients

Instructions

1. Simmer the pearl barley in the stock and butter, covered, for about 10 to 12 minutes until the stock is absorbed; then rest it off the heat for 5 minutes. It should stay firm to the bite.
2. Slice a thin top off each tomato and keep the tops. Hollow out the tomatoes with a knife, melon baller or spoon, removing seeds, pulp and as much white membrane as you can without piercing the walls. Turn them upside down to drain for 10 to 15 minutes.
3. If a tomato is pierced at the base, press a small piece of foil into a shallow cup under the hole to support it.
4. Lightly oil a baking dish and set the drained tomatoes upright in it. Rub a little olive oil inside and out, then season the insides with salt and pepper.
5. Preheat the oven to 400°F (205°C).
6. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the sausage, broken into small pieces, until deeply golden.
7. Add the onion and cook until it starts to caramelize, about 15 to 20 minutes.
8. Add the orange bell pepper and spinach and cook until the pepper is tender and the spinach has wilted.
9. Add the garlic and thyme near the end of cooking. Stir in the basil, take the pan off the heat and let the mixture cool slightly.
10. In a large bowl, mix the cooked barley, sausage mixture, breadcrumbs and most of the cheese. Beat in the lightly beaten egg until evenly combined.
11. If the filling is dry, add a small splash of stock so it is moist but not wet. Season to taste.
12. Pack the filling firmly into the tomatoes, mounding it slightly above the rims, and sprinkle with the remaining cheese.
13. Bake the tomatoes without their tops for about 1 hour.
14. Brush the reserved tops with olive oil, set them on the tomatoes and bake for another 15 minutes, until the tomatoes are tender and the filling reaches at least 150°F (66°C).

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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