These white bean stuffed tomatoes with spinach are loaded with beans and vibrant, fresh flavors. These Italian-style stuffed tomatoes are easy to make and the perfect size as a side dish or light main course.
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I had this recipe during a summer picnic with friends, and it was so good. They were served at room temperature, the tomato shell was easy to handle, and they were super flavorful.
The combination of juicy tomatoes and the hearty bean and spinach filling was a hit. It’s now a go-to dish when I want something light with bright flavors.
One of the best things about this recipe is its versatility. Whether served warm from the oven or at room temperature, these stuffed tomatoes always impress. They pair well with a variety of main courses like this simple teriyaki chicken and these easy chicken muffins, or can be enjoyed on their own for a light meal.
And it's so easy to make! Just hollow your tomatoes, a quick sauté of the white bean salad, stuff and bake. No need for a food processor, though a melon baller can come in handy to scoop out the tomato to make the tomato sauce with beans.
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Why You'll Love This Recipe
- Allergy-friendly: these stuffed tomatoes are gluten-free, dairy-free, vegan, and have no breadcrumbs, and no cheese.
- Easy to make: made with simple fridge and pantry ingredients, this baked tomato recipe comes together quickly.
- Versatile: great as a side dish, light lunch option, light supper, or part of a main meal.
Pair these easy baked stuffed tomatoes with baked Italian style chicken wings or sesame chicken wings.
Recipe Ingredients
You'll need the following ingredients to make baked white bean stuffed tomatoes with spinach:
Ingredient Notes:
- Tomatoes: Use firm varieties like vine-ripened or beefsteak tomatoes to maintain their shape during baking.
- Honey: Adds sweetness and balances the vinegar. Substitute with pure maple syrup if preferred.
- Fresh Ginger: Adds a bright, peppery flavor.
- Red Wine Vinegar: Provides acidity. Substitute with white wine vinegar, balsamic vinegar, or apple cider vinegar.
- White Beans: Cannellini beans like in this white bean and vegetable soup and this white bean and mushroom soup, great northern beans or white navy beans work well. Chickpeas, black beans, or kidney beans can also be used.
- Fresh Spinach and Basil: Adds light, fresh flavors. Substitute with fresh thyme or oregano, or use a teaspoon of dry Italian seasoning.
- Nutritional Yeast: Offers a cheesy flavor while keeping the dish dairy-free. Can be substituted with Parmesan cheese if not avoiding dairy.
See recipe card below for all ingredients and quantities.
Top Tip
Slightly underripe tomatoes will hold their shape better when roasting.
How to Make White Bean Stuffed Tomatoes
Step 1
Prepare Tomatoes: Place tomatoes, cut side up, on the baking sheet. Brush with 1 tablespoon of olive oil, drizzle with honey, and sprinkle with sea salt. Bake for 5 minutes.
Step 2
Prepare Filling: In a large skillet, warm the remaining 1 tablespoon of olive oil over medium heat. Add green onions, vinegar, ginger, cumin, and the tomato insides. Stir to combine.
Add Beans and Spinach: Add white beans and spinach to the skillet. Cook until the spinach is wilted, remove from heat, then stir in chopped basil.
Step 3
Stuff and Bake: Spoon the bean mixture into each tomato. Bake at 400°F in preheated oven for 12 minutes.
Step 4
Garnish and Serve: Garnish with fresh basil, nutritional yeast, a squeeze of lemon or lime juice, and a grind of black pepper.
Expert Tips
- Firm tomatoes: Use slightly underripe tomatoes to help them hold their shape during baking.
- Stuffed Tomatoes With Chickpeas: Substitute white beans with chickpeas for a different variation. Add fresh cilantro and chopped red pepper for extra flavor.
- Tomato Tops: Save the top of each tomato to decorate each stuffed tomato with tomato tops when serving.
Common Questions
No, boiling would cause the skins to crack and peel. Baking for 5 minutes is sufficient to allow the honey and olive oil to infuse into the tomato before stuffing.
Yes, most beans will work well. If using dried beans, cook them first. About 1.5 cups (14 ounces) of cooked beans is recommended.
Serving Suggestions
- Pair with maple sriracha roasted cauliflower for a bold and flavorful side.
- Serve alongside crispy smashed potatoes with herbs for a comforting addition.
- Add a fresh side salad like this hearty crunchy kale salad.
Storage Tips
- Refrigerator: Store any leftover stuffed tomatoes in an airtight container in the fridge for up to 3 days.
- Freezer: This recipe does not freeze well due to the high water content in the tomatoes.
More Recipes Using White Beans
Recipe
Baked Stuffed Tomatoes with White Beans and Spinach
Equipment
- 1 parchment lined baking sheet
- 1 medium bowl
- 1 large skillet or large heavy-bottom skillet (or medium skillet)
Ingredients
- 6 medium tomatoes, tops cut off and inside scooped out and set aside in bowl for filling
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon honey
- 1 teaspoon fine sea salt
- 3 green onions (scallions), finely chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground cumin
- 14 ounces canned white beans, cannellini, great northern, or white navy beans
- 2 cups (60 grams) packed fresh spinach, chopped
- 12 leaves of fresh basil, chopped, plus more for garnish
- 2 tablespoons nutritional yeast, optional, or finely grated parmesan
Instructions
- Preheat Oven: Preheat to 400°F and line a baking sheet with parchment paper.
- Prepare Tomatoes: Place tomatoes, cut side up, on the baking sheet. Brush with 1 tablespoon of olive oil, drizzle with honey, and sprinkle with sea salt. Bake for 5 minutes.
- Prepare Filling: In a large skillet, warm the remaining 1 tablespoon of olive oil over medium heat. Add green onions, vinegar, ginger, cumin, and the tomato insides. Stir to combine.
- Add Beans and Spinach: Add white beans and spinach to the skillet. Cook until the spinach is wilted, about 1 minute, remove from heat, then stir in chopped basil.
- Stuff and Bake: Spoon the bean mixture into each tomato. Bake for 12 minutes.
- Garnish and Serve: Garnish with fresh basil, nutritional yeast, a squeeze of lemon or lime juice, and a grind of black pepper.
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Notes
- Using slightly underripe tomatoes will hold their shape better when roasting.
- Store any extra stuffed tomatoes in an airtight container in the fridge for 3 days.
Chloe B says
I made these to add to dinner for a crowd and tripled the recipe. They were a big hit, thanks!