large red and/or yellow firm tomatoes
cups soft bread crumbs (2 slices)
15 ounce can cannellini beans (white kidney beans), rinsed and drained
tablespoons grated Parmesan cheese
tablespoon olive oil
cloves garlic, minced
teaspoon black pepper
teaspoons olive oil
- 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.
- 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.
- In a small bowl stir together the remaining 3/4 cup bread crumbs, 2 teaspoons olive oil, and the thyme. Sprinkle over tomatoes.
- Bake, uncovered, in a 350 degrees oven about 20 minutes or until crumbs are golden brown and tomatoes are heated through.