These baked stuffed tomatoes with white beans and spinach are loaded with protein-packed beans and bright, fresh flavors. Italian-style stuffed tomatoes are easy to make and the perfect size as a side dish, appetizer or light main course.
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Why you'll love these baked stuffed tomatoes
- Healthy - the perfect compliment to a vegetarian meal or any healthy meal. Tomatoes are filled with antioxidants, vitamin C and potassium, and the white bean salad in this stuffed tomato recipe is loaded with protein and iron. You'll also get a substantial amount of dietary fiber, leaving you feeling full and satisfied with this flavorful meal.
- 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. 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 for the tomato sauce with beans.
- Versatile - enjoy as a side dish, appetizer, light supper or part of your main meal. These stuffed tomatoes also make a great light lunch option.
Pair these easy baked stuffed tomatoes with wonderful recipes like Zesty Baked Italian Style Chicken Wings, Herby Sunflower and Hemp Seed Spread, or Maple Sriracha Roasted Cauliflower. If you like bean recipes, you need to try my Black Bean and Sweet Potato Stew with Spinach.
Key ingredients and substitutions
- Tomatoes - use tomatoes that are fairly firm and hold their shape like vine-ripened tomatoes, or beefsteak tomatoes. Thin-skinned tomatoes may lose their shape and fall apart while baking.
- Honey - adds a little sweetness and balances well with the vinegar. You can substitute the honey for pure maple syrup if you prefer.
- Fresh ginger - adds a bright peppery flavor.
- Red wine vinegar - adds a balance of acid to the stuffed tomatoes. Many vinegars will work in this recipe so feel free to substitute with white wine vinegar, balsamic vinegar or apple cider vinegar. It's all about easy pantry staples.
- White beans - I like to use cannellini beans, like in my White Bean and Vegetable Soup with Kale and my White Bean and Mushroom Soup, since I often have a can in my pantry, but you can also substitute with great northern beans, or white navy beans. You can also sub in chickpeas, black beans or kidney beans if that works better for you.
- Fresh spinach and basil - make a nice, light Italian-style flavor profile. Fresh thyme or oregano works well too. If you don't have fresh herbs, substitute a teaspoon of dry Italian seasoning in the filling.
- Nutritional yeast - adds a nice cheesy tasting finish to the dish while remaining dairy-free. It's loaded with vitamin B12 so it also helps to bump up the nutrition profile. Nutritional yeast can also be used as a thickener in the white bean stuffing if you have too much water from the tomatoes. You could always sub in Parmesan cheese if you're not worried about the dairy.
See recipe card for all ingredients and quantities.
How to make stuffed tomatoes
Equipment:
- parchment lined baking sheet, medium bowl
- large heavy-bottom skillet, or medium-size skillet
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Place tomatoes, cut side up on prepared baking sheet, leaving about a 2-inch space between each to allow heat to circulate.
- Drizzle with honey, 1 tablespoon of olive oil, and sprinkle with sea salt. Bake 5 minutes, or until slightly tender.
- Meanwhile, in a large heavy-bottom skillet over medium heat, warm the remaining 1 tablespoon of olive oil. Add green onions, vinegar, ginger, cumin, and the reserved insides of the tomatoes. Stir to combine.
- Add white beans and spinach to the pan. Cook until spinach is wilted. About 1-2 minutes. Remove from heat and stir in chopped basil.
- Spoon a liberal amount of white bean mixture into each prepared tomato. Bake for 12 minutes.
- Garnish with fresh basil and a sprinkle of nutritional yeast for that cheesy flavor, a squeeze of fresh lemon juice or lime juice, and a grind of black pepper with an extra teaspoon salt if needed.
Hint: using slightly underripe tomatoes will hold their shape better when roasting.
Expert tips and variations
- Stuffed tomatoes with chickpeas - in the white beans recipe, swap out the white beans and use chickpeas for another variation on this tasty dish. The chickpeas go well with fresh cilantro, chopped red pepper or any bell peppers.
- Firm tomatoes - using a firm variety of tomatoes like vine-ripened or beefsteak tomatoes works really well. If you only have more delicate tomatoes available, make sure they're slightly underripe so they hold up better when baked. Save the top of each tomato to decorate each stuffed tomato with tomato tops when serving.
- Food storage - place any extra stuffed tomatoes in an airtight container in the fridge for 3 days. This recipe will not freeze well.
FAQ
Do I need to boil my tomatoes before stuffing them?
There is no need to boil the tomatoes before stuffing. This would cause the tomato skin to crack and peel, making it difficult to hold the stuffing before baking. It's better to bake for 5 minutes to allow the honey and olive oil to infuse into the tomato before stuffing.
Can we use other beans in this recipe?
This bean recipe is really versatile and most beans will work well. If using dried beans, they'll need to be cooked first. About 1.5 cups (14-ounces) of cooked beans will do. Let me know what varieties you choose.
Side dish suggestions
- Maple Sriracha Roasted Cauliflower
- Crispy Smashed Potatoes with Garlic Herbs
- Crunchy Kale Salad with Spicy Peanut Vinaigrette
- Zesty Baked Italian Style Chicken Wings
- Sticky Baked Sesame Chicken Wings and Rice
More recipes to try
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Recipe
Baked Stuffed Tomatoes with White Beans and Spinach
These baked stuffed tomatoes with white beans and spinach are loaded with protein-packed beans and bright, fresh flavors. Italian-style stuffed tomatoes are easy to make and the perfect size as a side dish, appetizer or main course.
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Servings: 4 servings
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), chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground cumin
- 1 14- ounce can of white beans (cannellini, great northern, or white navy beans)
- 2 cups packed fresh spinach, chopped (about 60 grams)
- 12 leaves of fresh basil, chopped, plus more for garnish
- 2 tablespoons nutritional yeast, optional (or finely grated parmesan)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Place tomatoes, cut side up on prepared baking sheet, leaving about a 2-inch space between each to allow heat to circulate.
- Brush outsides of tomato shells with 1 tablespoon of olive oil, drizzle with honey, and sprinkle with sea salt. Bake 5 minutes, or until slightly tender.
- Meanwhile, in a large heavy-bottom skillet over medium heat, warm the remaining 1 tablespoon of olive oil. Add green onions, vinegar, ginger, cumin, and the reserved insides of the tomatoes. Stir to combine.
- Add white beans and spinach to the pan. Stir gently and cook until spinach is wilted. About 1-2 minutes. Remove from heat and stir in chopped basil. Season with sea salt and pepper.
- Spoon a liberal amount of white bean mixture into each baked prepared tomato. Bake for 12 minutes.
- Garnish with fresh basil and a sprinkle of nutritional yeast or parmesan if using.
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.
Nutrition
Serving: 6tomatoes | Calories: 171kcal | Carbohydrates: 25g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 407mg | Potassium: 752mg | Fiber: 6g | Sugar: 7g | Calcium: 84mg | Iron: 3mg
Chloe B
I made these to add to dinner for a crowd and tripled the recipe. They were a big hit, thanks!