Smoky paprika & tomato baked barley and beans recipe

Ingredients

• 16 large tomatoes
• 350 g mini Rosa or Bella tomatoes
• 2 T olive oil
• 2 onions, quartered
• 6 cloves garlic, sliced
• sea salt
• freshly ground black pepper
• 1 cup red wine
• 1 x 400 g can tomatoes
• 1 t smoked Spanish paprika
• 1 T balsamic reduction
• 70 g tomato paste
• 1 t thyme
• 2 t parsley
• 3 sprigs rosemary
• 1 t coriander seeds, crushed and toasted
• 300 g uncooked pearl barley
• 165 g uncooked black-eyed beans
• 2–3 cups vegetable stock or water
• 100 g kale
• 1⁄3 cup olive or vegetable oil
• 1 x 200 g tub Woolworths Ayrshire ricotta