PREHEAT oven to 425°F. Drain tomatoes, reserving juice. Toss tomatoes, onions and garlic with olive oil in roasting pan.
ROAST for 25 min.
ADD tomato mixture to large saucepan. Add reserved tomato juice, broth, celery and barley. Heat to a boil. Cover and cook over low heat 35 min. or until barley is tender. Stir in parsley.
This recipe has been added to the following public cookbooks:
Warm & Fuzzy on the Inside,
Marie's Favorite Receipe's
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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