Stuffed baked tomatoes with barley, celery, herbs, parmesan and fresh cheese
4 stalks celery
2 tbsp. olive oil
2 dl cooked barley
½ bunch parsley
½ bunch of chervil
1 clove garlic
Sea salt and freshly ground pepper
30 g freshly grated parmesan
50 g fresh cheese
Cut the top of the tomatoes and remove tomatokernels with a teaspoon.
Peel the onions and chop them, and cut the celery finely and saute both briefly in 1 tbsp. olive oil. Take it off the heat and mix in the cooked grain, and add the chopped herbs. Season with salt and pepper. Place a small spoon of cheese in each tomato, put grain filling on top and finish with a little fresh cheese and grated parmesan again. Put the tomatoes in a ovenproof dish and sprinkle them with a little olive oil and season with salt and pepper.
Bake the tomatoes in the oven at 225 ° for 15-20 minutes, so they are baked and gets a nice color
Take the tomatoes out of the oven and serve immediately. With a nice salad and bread. You can also serve the tomatoes as an accompaniment to a main course.