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Italian-Style Stuffed Tomatoes w/ White Beans

Source of Recipe

L.A. Daily News


List of Ingredients

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


Recipe

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.

YIELD: Makes 4 Servings