Recipe for Stuffed Tomatoes
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, appetizer or main course.
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Servings: 6 servings
Equipment
- 1 parchment lined baking sheet
- 1 medium bowl
- 1 large skillet or large heavy-bottom skillet (or medium skillet)
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 6 medium tomatoes tops cut off, and inside scooped out and added to 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
- 1 can (14 ounces) 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 or finely grated parmesan
Instructions
- Preheat to 400°F and line a baking sheet with parchment paper.
- 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.6 medium tomatoes, 2 tablespoons extra virgin olive oil, 1 tablespoon honey, 1 teaspoon fine sea salt
- 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.3 green onions (scallions), 1 tablespoon red wine vinegar, 1 tablespoon minced fresh ginger, 1 teaspoon ground cumin
- 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.1 can (14 ounces) white beans, 2 cups packed fresh spinach
- Spoon the bean mixture into each tomato. Bake for 12 minutes.
- Garnish with fresh basil, nutritional yeast, a squeeze of lemon or lime juice, and a grind of black pepper.12 leaves of fresh basil, 2 tablespoons nutritional yeast
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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.
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