TAMASCAL

PEARL BARLEY PILAF AND FRESH TOMATO SAUCE

Tomatoes are the simplest harvest anyone can have even if they pot a few starters on their front stoop or sun-kissed balcony. Needless to say, tomatoes from the vine are a real blessing and it’s more often than not that whatever I see in the garden inspires a meal that brightens my heart. This delicious and simple dish can easily become a hearty meal with a side salad. Recipe by the urban settler, Yannez Brown.

INGREDIENTS

1 cup Barley

3 stock, water with salt or bullion 

Fresh tomatoes 2-3 cups

1 Onion

1 cup Basil

2 cloves garlic

• Bring Barley to a boil in broth, reduce heat cover for 45 minutes or until liquid is absorbed, set aside. 

• Quarter medium and large tomatoes but leave cherry tomatoes whole. Mince onion. 

• In a large hot skillet add 4 tablespoons olive oil, when oil is hot, add onions and tomatoes stir and reduce until most of the access liquid has evaporated. Add garlic and basil, salt to taste.

• In a small measuring cup scoop densely packed barley into a plate, serve with sauce and enjoy!

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