Herb-and-Bean-Stuffed Tomatoes
Recipe from
Heart-Healthy Living
Basil and thyme work with a little Parmesan cheese and garlic to confer the flavors of Italy in this pretty tomato side dish.
Servings:
4 servings
Prep Time:
25 mins
Total Time:
45 mins
Ingredients
-
4 largered and/or yellow firm tomatoessee savings
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1 1/2 cupssoft bread crumbs (2 slices)see savings
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1 15-ounce cancannellini beans (white kidney beans), rinsed and drainedsee savings
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2 tablespoonspine nuts, toastedsee savings
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2 tablespoonsgrated Parmesan cheesesee savings
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1 tablespoonsnipped fresh basil or 1 teaspoon dried basil, crushedsee savings
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1 tablespoonolive oilsee savings
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2 clovesgarlic, mincedsee savings
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1/8 teaspoonsaltsee savings
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1/8 teaspoonblack peppersee savings
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2 teaspoonsolive oilsee savings
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2 teaspoonssnipped fresh thyme or 1/2 teaspoon dried thyme, crushedsee savings
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 degree oven about 20 minutes or until crumbs are golden brown and tomatoes are heated through.
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