Herb-and-Bean-Stuffed Tomatoes

Basil and thyme work with a little Parmesan cheese and garlic to confer the flavors of Italy in this pretty tomato side dish.

Herb-and-Bean-Stuffed Tomatoes + enlarge image
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Makes:
4 servings
Prep:
25 mins
Bake:
20 mins 350°F
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Herb-and-Bean-Stuffed Tomatoes

Ingredients
4
large red and/or yellow firm tomatoes
1 1/2
cups soft bread crumbs (2 slices)
1
15 ounce can cannellini beans (white kidney beans), rinsed and drained
2
tablespoons pine nuts, toasted
2
tablespoons grated Parmesan cheese
1
tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1
tablespoon olive oil
2
1/8
teaspoon salt
1/8
teaspoon black pepper
2
teaspoons olive oil
2
teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed

Directions

  1. Cut off 1/2 inch from the top of each tomato. Finely chop enough of the tops to equal 1 cup; set aside. Remove and discard the seeds and pulp from tomatoes.
  2. In a large bowl stir together the chopped tomato, 3/4 cup of the bread crumbs, the beans, pine nuts, cheese, basil, 1 tablespoon olive oil, garlic, salt, and black pepper. Spoon the bean mixture into the tomatoes. Place the stuffed tomatoes in a 2-quart square baking dish.
  3. In a small bowl stir together the remaining 3/4 cup bread crumbs, 2 teaspoons olive oil, and the thyme. Sprinkle over tomatoes.
  4. Bake, uncovered, in a 350 degrees oven about 20 minutes or until crumbs are golden brown and tomatoes are heated through.
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