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Italian-Style Stuffed Tomatoes With White Beans
 

4 large ripe tomatoes 3 T olive oil ½ c finely chopped onion 2 t minced garlic 1/8 t ground red pepper 1 (19-ounce) can white beans, drained and rinsed 4 T grated Parmesan cheese 2 T Italian-flavored bread crumbs  Cut off top ¼ of tomatoes; with a spoon, scoop out most of pulp and seeds; discard. Brush outsides of tomato shells with 1 tablespoon oil; place tomatoes in a microwaveable dish. In a medium skillet, over medium-high heat, heat 1 tablespoon oil. Add onion; cook and stir until it starts to brown, about 4 minutes. Add garlic and red pepper; cook and stir 30 seconds longer. Stir in beans; heat until hot; stir in 3 T of cheese. Fill each tomato shell with bean mixture, dividing evenly. In a cup, combine bread crumbs and remaining 1 tablespoon oil. Sprinkle tomatoes with crumbs. Lightly cover and microwave on high until tomatoes are tender but retain their shape, about 4 minutes. Sprinkle with remaining 1 tablespoon cheese. Serve alone as an appetizer or on the side with grilled steak, chicken or fish. Makes 4 servings.  Los Angeles Daily News Tuesday, August 21, 2001

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.