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Roasted Tomatoes with Barley

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Seriously, y’all, why aren’t we roasting tomatoes every day, or at least once a week?


Toss your tomatoes with 2 tablespoons each of olive oil and balsamic vinegar and roast for 45 minutes at 350.  You will not be disappointed.  CK actually calls for two cups of cherry tomatoes on the vine.  Good luck finding that at your local supermarket.  I used these little San Marzanos.


The dressing is just the basics:  2 tablespoons of olive oil and red wine vinegar with 1 tablespoon of Dijon and 1/4 teaspoon of sea salt.  So easy.


I don’t know if you can see it in there, but there’s actually some thinly shaved fennel.  I used the mandolin and then stirred it into the barley as it cooled.  I think it pretty much melted.  Toss with arugula and goat cheese.   It’s a hearty salad for a fall day.

I often will write the date and a note on the recipe page.  The word I chose for this one:  heavenly.

Candice Kumai/Cook Yourself Sexy

Eat Well and Savor.


About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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