1 tablespoon vegetable oil
1 onion, chopped
1 cup barley, peeled and cubed
1/2 teaspoon salt
1 teaspoon dried rosemary
1/2 teaspoon dried dill weed
1/4 teaspoon dried oregano
2 cups yellow corn kernels
6 roma (plum) tomatoes (optional)
8 ounces bacon
Heat oil in a large skillet over medium heat. Cook and stir onion and barley in 1/2 tablespoon oil until barley is browned on both sides. Add salt and rosemary; bring to a boil, stirring just until steam has come out. Reduce heat to medium and continue stirring until mixture resembles coarse crumbs. Remove from heat.
Remove potatoes from the water, and stir into skillet. Add salt, oregano, and corn; mix thoroughly. Cook a few minutes longer, until the mixture is puffy. Set aside. Make a single layer in a plastic wrap. Spread the tomatoes over the potatoes, roll up, and place in the freezer container.
In a glass or metal bowl, squeeze lemon juice into one half of each tomato slice. Place right side up in the glass or metal bowl; pour lemon or lime juice over each tomato slice.
In a small bowl, mix together bacon and bread crumbs. Place bacon tightly secured in the bottom of a large resealable plastic bag. Pinch the closures on both sides of the bag; place wraps around tomato slices, securing with scissors. Secure edges with fork with (carefully if possible) string. Fill to the top and seal with vegetable oil. Refrigerate overnight.