Italian Stuffed Tomatoes

My Italian Stuffed Tomatoes recipe is a decent departure from the average stuffed tomato recipe. It isn’t baked in the tomato. It doesn’t contain bread crumbs. Every other recipe that I had found had both of those as an attribute. So, I set out to find or develop a fresh take on your run-of-the-mill Italian Stuffed Tomato. After finding one recipe in an obscure vegan cookbook, I played around with it and came up with this recipe. It is more like a stuffed tomato salad as it is a cold dish, rather than the traditional hot oven-roasted slathered in cheese variety. I hope you enjoy!

Italian Stuffed Tomatoes

David

Fresh tomatoes stuffed with beans and more

5 from 1 vote

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Side Dish

Cuisine American, Italian

Servings 4

Calories 185 kcal

Ingredients

  

1x2x3x

• 1 15-oz can white beans navy or cannellini
• 1 15-oz can artichoke hearts chopped
• 1/2 cup red onion(s) finely chopped
• 1/2 tsp crushed red pepper
• 1/2 cup basil pesto
• 6 large tomatoes

Instructions

 

• Combine the beans, artichoke, onions, pepper, and pesto in a medium bowl.
• Cut the tops off the tomatoes and spoon out the insides leaving a cavity for the filling.
• Fill each tomato with filling and serve on a small plate or bowl. I like to serve in a bowl so I can put more filling and have it overflow the tomato.

Notes

Use your favorite basil pesto recipe or use mine!

Nutrition

Calories: 185kcal

Keyword italian, tomatoes

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