If you’re looking for a light yet satisfying dish, these Tuscan White Bean Stuffed Tomatoes are a must-try. They offer a delightful combination of creamy beans, fresh herbs, and juicy tomatoes. Perfect for a healthy meal, they capture the essence of Tuscan flavors in every bite. Whether you’re hosting a dinner or seeking a simple weekday meal, these stuffed tomatoes are sure to impress.
Steps
- Begin by hollowing out four large tomatoes, saving the tops, seeds, and inner flesh in a bowl for later use.
- Dice a carrot, half a yellow onion, and two celery sticks into small pieces. Heat 1 ½ tablespoons of olive oil in a saucepan and sauté these vegetables with salt, pepper, red pepper flakes, and Italian herbs for about 5 minutes until softened.
- Incorporate the reserved tomato insides, diced zucchini, rosemary, minced garlic, and apple cider vinegar into the saucepan. Let this mixture simmer uncovered on medium heat for approximately 10 minutes until it thickens and some liquid evaporates.
- Stir in breadcrumbs, cannellini beans, and tomato sauce, cooking everything together for 3 minutes. Turn off the heat and fold in the shredded Italian cheese blend.
- Arrange the hollowed tomatoes in a lightly oiled baking dish. Fill each tomato with the prepared bean and cheese mixture, then place the reserved tomato tops back on.
- Surround the tomatoes with any leftover filling, brush the remaining olive oil on top, and cover the dish with foil. Bake at 375°F for 15 minutes.
- Remove the foil and continue baking for another 15 minutes. For a golden finish, broil the tomatoes on high for the final 3 minutes. Serve the stuffed tomatoes over pasta or rice.
Ingredients
- 4 large slicing tomatoes
- 1 can of cannellini beans
- 1 carrot, peeled
- ½ yellow onion
- 2 celery sticks
- 2 tablespoons olive oil, divided
- 1 zucchini, diced small
- 1 sprig of rosemary (or ½ teaspoon dried rosemary)
- ½ tablespoon dried Italian herb blend
- 1½ teaspoons salt
- 1 tablespoon apple cider vinegar
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon red pepper flakes
- 3 cloves of garlic, minced
- 8-ounce can of tomato sauce
- ¼ cup breadcrumbs
- ½ cup shredded Italian cheese blend
Nutritional Values
Calories: 788kcal | Carbohydrates: 76g | Protein: 28g | Fat: 48g | Sodium: 4980mg | Fiber: 16g
FAQ
- What ingredients are essential for making Tuscan White Bean Stuffed Tomatoes?
- The key ingredients include large “slicing” tomatoes, cannellini beans, carrots, yellow onion, celery, zucchini, rosemary, Italian seasoning, olive oil, apple cider vinegar, garlic, breadcrumbs, tomato sauce, and shredded Italian cheese blend. You can also substitute the cheese with a dairy-free option or omit it altogether.
- What types of tomatoes are best suited for stuffing?
- Large, firm, and ripe “slicing” tomatoes, such as beefsteak or large heirloom varieties, are ideal for stuffing due to their size and shape. Roma tomatoes could work but may be more challenging to stuff. For larger gatherings, smaller vine-ripened tomatoes can be used to stretch the filling.
- Can the Tuscan White Bean Stuffed Tomatoes be made ahead of time?
- Yes, you can prepare the filling up to 24 hours in advance and store it in the refrigerator until you are ready to stuff and bake the tomatoes. When cooking, extend the baking time slightly to ensure the filling is thoroughly heated.
- What are some alternative ways to use the filling besides stuffing tomatoes?
- The filling can be used to stuff other vegetables, such as large mushrooms or bell peppers, offering a delicious variation to the dish.
- How should leftovers be stored and reheated?
- Leftover stuffed tomatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and bake at 350°F for about 15 minutes or until heated through. It’s advised not to freeze the stuffed tomatoes as they may become watery, though the filling itself can be frozen separately.
Tips
- Prepare the filling in advance: To save time on the day of cooking, make the filling up to 24 hours ahead and store it in the fridge. When you’re ready to bake, simply stuff the tomatoes and add a few extra minutes to the cooking time to ensure the filling is thoroughly heated.
- Choose the right tomatoes: Opt for large, firm slicing tomatoes, such as beefsteak or heirloom varieties, which are easy to hollow out and sturdy enough to hold the filling. For serving a crowd, consider using smaller vine-ripened tomatoes to stretch the filling further.
- Experiment with different fillings: While this recipe uses a Tuscan-inspired white bean filling, consider using the same filling for other vegetables like bell peppers or large mushrooms for a delicious variation.
- Skip the cheese for a dairy-free option: If you prefer a dairy-free version, simply omit the cheese. The cannellini beans provide a creamy texture, ensuring the dish remains satisfying without the dairy.
Equipment
- Baking Dish – A good quality baking dish is essential for cooking the stuffed tomatoes evenly.
- Mixing Bowls – Useful for preparing and mixing the filling ingredients.
- Saucepan – Required for cooking the vegetables and creating the filling.
- Tin Foil – Used to cover the baking dish while baking.
