Roasted tomatoes stuffed with pearl barley and cheese
4 big raspberry tomatoes
Lactima creamy cheese
Scoop out the insides of tomatoes. Cook pearl barley soft. Put it in a bowl, add Lactima creamy cheese, salt, pepper and mix thoroughly. Stuff the preprepared tomatoes with barley. Bake in the oven heated to 180°C for 15 minutes. Sprinkle with herbs when ready. Enjoy your meal!