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.
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.