Herb-and-Bean-Stuffed Tomatoes Recipe

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Herb-and-Bean-Stuffed Tomatoes

Basil and thyme work with a little Parmesan cheese and garlic to confer the flavors of Italy in this pretty tomato side dish.

  • 4 large red and/or yellow firm tomatoes
  • 1 1/2 cups soft bread crumbs (2 slices)
  • 1 15-ounce can cannellini beans (white kidney beans), rinsed and drained
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 teaspoons olive oil
  • 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • Cut off 1/2 inch from the top of each tomato. Finely chop enough of the tops to equal 1 cup; set aside. Remove and discard the seeds and pulp from tomatoes.
  • In a large bowl stir together the chopped tomato, 3/4 cup of the bread crumbs, the beans, pine nuts, cheese, basil, 1 tablespoon olive oil, garlic, salt, and black pepper. Spoon the bean mixture into the tomatoes. Place the stuffed tomatoes in a 2-quart square baking dish.
  • In a small bowl stir together the remaining 3/4 cup bread crumbs, 2 teaspoons olive oil, and the thyme. Sprinkle over tomatoes.
  • Bake, uncovered, in a 350 degree oven about 20 minutes or until crumbs are golden brown and tomatoes are heated through.
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