Italian Stuffed Tomatoes

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      Italian Stuffed Tomatoes
      6 medium firm ripe tomatoes, about 7 to 8 ounces each
      2 tsp olive oil
      1/2 cup chopped red onion
      1/2 cup chopped yellow pepper
      1 clove garlic, minced
      1/4 cup softened, chopped sun-dried tomatoes, not packed in oil
      16-oz vegetarian baked beans
      1 tbs balsamic vinegar
      1 slice white bread
      1 clove garlic, chopped
      2 tbs chopped herbs, such as basil, parsley, rosemary, thyme
      1 tsp olive oil
      Pre-heat oven to 350 degrees.
      Cut 1/2 inch off tops of tomatoes. Remove pulp from tomato with small knife, leaving a thick shell for filling and being careful not to cut through bottoms. Chop pulp and reserve 1/2 cup.
      Sautee onion, pepper and garlic in olive oil until almost tender, 2 to 3 minutes. Stir in sun-dried tomatoes, reserved tomato pulp, baked beans and vinegar. Cook until hot.
      Fill reserved tomato shells with bean mixture. Place tomatoes on a baking sheet and bake for 20 – 25 minutes, or until tomatoes are cooked.
      smiley-char039 smilie

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