Tomatoes Stuffed with Barley, Cilantro and Almonds

READY IN: 1hr 55mins
Recipe by evelynathens

A variation on the classic greek recipe for Yemista (which I have already posted). I like this one because I really like barley. This really tastes best at room temperature, or close to it, so take that into consideration if making to allow time to cool.

Top Review by basya

I check, wash, and cook up a kilo of barley at at time for easy use in recipes, freezing 2 cup baggies. My kids generally love any barley based soup, but I wanted to try some other dishes with barley. This one looked great. I was out of fresh dill, spearmint, and parsely, so I used dried at about 1/4 the amount. I used fresh cilantro as in the recipe. I had a little extra room in the baking pan, so I added some whole potatoes (also since I wasn't sure the kids would like the tomatoes). Everything came out very tasty, but indeed the kids didn't like the stuffed tomatoes. More for hubby and me! I used the extra sauce on freshly steamed brown rice for the kids instead. Someday they'll grow up and like this recipe, too.

Ingredients Nutrition


  1. Cut a lid off the top of the tomatoes and empty tomatoes of their pulp.
  2. Keep 2 ½ cups of the tomato flesh and pulp it (you may freeze the rest for future use, or puree to use in a sauce in the next day or two).
  3. Preheat oven to 360 degrees F.
  4. In a deep frying-pan, heat half the oil and saute the onion until soft, about 8-10 minutes.
  5. Add cilantro and pearl barley and saute, stirring occasionally for 1 minute.
  6. Add 2 cups of the tomato pulp and simmer for 5 minutes.
  7. Remove from heat and stir in almonds and herbs.
  8. Season to taste, and stuff tomatoes with this mixture, distributing equally.
  9. Replace lids on tomatoes.
  10. Put tomatoes in a baking pan large enough to contain them all fairly snugly and fill the gaps with wedges of potato.
  11. Puree remaining tomato with ½ cup oil and ½ cup water.
  12. Season to taste.
  13. Pour this over the tomatoes.
  14. Bake for 1 hour and 10 minutes.
  15. Turn off oven and leave tomatoes in oven 15 minutes longer.
  16. Remove from oven and allow to come to room temperature before serving (they are best that way).
  17. Serve with feta cheese and crusty bread.

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