Italian Stuffed Tomatoes

[mos]

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.

[Author]

Posts