Italian-Style Stuffed Tomatoes | Side

This dish makes a nice presentation for guests. If you keep pesto on hand—

and I recommend that you do—then this is a very quick recipe to put together.

Serve it with a green salad for a complete meal.


4 cups cooked navy beans, or two 15-ounce cans, drained and rinsed

One 15-ounce can artichoke hearts (oil-free), drained and roughly chopped

½ medium yellow onion, peeled and diced small

½ cup Basil Pesto

6 large tomatoes, such as beefsteak


1. Combine the beans, artichoke hearts, onion, and pesto in a small bowl and

set aside.

2. Cut the top ½ inch off of each tomato and scoop out the flesh, leaving a ½-

inch shell. Divide the filling evenly between the prepared tomatoes and

arrange them on a platter or among individual plates to serve.

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