Dietary Tomato perlotto

Tomato perlotto or orzotto is a popular Italian dish. I'll make a vegan version today, no cheese added. The dish turns out to be tender, satisfying, tasty and very aromatic.

Ingredients

• Pearl barley - 1 Glass
• Tomatoes in their own juice - 400 Grams
• Tomato sauce - 2 tbsp. spoons
• Onion - 1 Piece
• Garlic - 3 Cloves
• Sugar - To taste
• Salt - To taste
• Rosemary - 1 Piece (twig)
• Basil - 1 Piece (twig)
• Ground black pepper - To taste
• Olive oil - 2 tbsp. spoons

Directions

1. Prepare the food you need. Pour boiling water over the pearl barley, leave overnight. Drain the water, pour boiling water so that the water covers the cereal on the finger, and boil until tender for 15-20 minutes. I cook in a slow cooker in the "Groats" mode. Place the cereals on a sieve.
2. While the cereal is boiled, peel the onion and garlic, chop. Heat oil in a high-sided skillet. Saute the onions and garlic until soft. Peel the tomatoes, mash with a fork. Add tomato puree, tomato sauce, salt, sugar to taste, stir. Season with chopped rosemary and basil and simmer for 10 minutes. Add the prepared cereal to the tomato sauce, simmer for 5 minutes. Season to taste.
3. Serve with herbs. Bon Appetit!