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!

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Italian Stuffed Tomatoes

Prep Time

15 mins

Total Time

15 mins

 

Course: Side Dish

Cuisine: American, Italian

Servings: 4

Calories: 185 kcal

Author: David Kim

Ingredients

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

Instructions

1. Combine the beans, artichoke, onions, pepper, and pesto in a medium bowl.

2. Cut the tops off the tomatoes and spoon out the insides leaving a cavity for the filling.

3. 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.

Recipe Notes

Use your favorite basil pesto recipe or use mine!