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Okay, so I know that it’s not the season for corn and tomato, but this dish just had to happen. Curried tomatoes are set in an Italianesque environment. Hull-less barley has crunchy, al dente consistency, and balances well with sweet, creamy corn puree. Curried tomatoes round out the experience, bringing a sweet, deep richness to the dish.

Make it.

photo

1 cup hull-less barley
2 T butter
1 T olive oil
1/2 onion, medium dice
Salt and pepper, to taste
2 cloves garlic, minced
2 cups frozen corn
1/2 t rosemary
1 large bay leaf
1 cup milk, cream or half and half
1 batch curried oven-dried tomatoes, julienne
Parmesan cheese, to taste

1. Cook the barley according to the package’s directions.
2. While the barley is cooking, heat the butter and oil and sweat the onion over medium heat until translucent, about 7 minutes. Season with salt and pepper. Add garlic and cook for another 2 minutes.
3. Add the corn, rosemary, bay and milk and simmer on medium-low heat for 15-20 minutes.
4. Remove the bay leaves and puree the corn mixture until fairly smooth. Adjust seasoning.
5. Stir the corn puree into the cooked barley.
6. Add curried tomatoes and stir to combine. Adjust seasoning.
7. Serve with grated Parmesan cheese.

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My boss had a bunch of tomatoes that he didn’t want. Frankly, I didn’t really want them either, but I’m lazy and cheap and grew up in a house that was on the board of the Clean Your Plate Club. So, like the good Brooklyn bag lady I am, I threw them in the tote bag and escorted them to their destiny.

Destiny, as it so happened, involved low-and-slow oven action and a healthy sprinkling of seasoning. Two and a half to three hours later, you get something that looks like this:

Aw nuts. Forgot to take a picture. ¬†Well, I guess you’ll just have to make it to see for yourself.

6 tomatoes (I had a combination of plum and vine-ripe), quartered
1 T olive oil
1 1/2 t curry powder
1/2 t salt
1/4 t black pepper

Drizzle tomatoes with the oil. Add seasoning and toss to combine. Place on a baking sheet and bake in a 250-degree oven for 2 1/2-3 hours, or until most of the moisture has evaporated. (Note: the tomatoes can be roasted at a higher temperature for a shorter period of time, or even longer at a lower temperature. Just depends on the texture and level of moisture you’re shooting for.)