Stuffed Tomatoes with Corn

Ingredients

• 4 beef tomatoes
• 1 can corn
• 4 tbsp barley
• 200 g salami
• 1 onion (finely diced)
• 5 ml sunflower oil
• 2 tbsp white wine vinegar
• 2 tbsp chopped parsley
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Cook the barley in plenty of water until tender, then drain on a sieve. Slice off the tops of the tomatoes and hollow them out.

2. 2.

   Sauté the onion in oil, add the barley and corn, deglaze with vinegar, bring to a boil, season with salt and pepper, stir in chopped parsley and diced salami pieces, then fill the warm salad into the tomatoes. Serve the stuffed tomatoes with corn.