Barley-stuffed tomatos

Ingredients

Quantity		Ingredient
4		Tomatoes, red ripe
2	cups	Water
¼	cup	Barley
1	bunch	Scallions; sliced
½	teaspoon	Oregano
½	teaspoon	Basil
2	teaspoons	Parmesan cheese
	dash	Salt
	dash	Pepper

Directions

Recipe by: Alison Meyer

Slice the tomatos in half crosswise and scoop out seeds. Set the tomatos in a baking dish that will hold them upright but not squeezed together. Cook the barley in water until soft, about 20-30 minutes, and drain. Preheat the oven to 325 degrees. Mix the barley with remaining ingredients in a bowl and stuff mixture into tomatos. Bake for 30 minutes.

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