White Bean, Rosemary, & Parmesan Stuffed Roasted Tomatoes
After my first experience with roasting tomatoes, I was inspired to try stuffing them with something. Most recipes I found called for some kind of cheese or meat stuffing, but I wanted to go a slightly healthier rout. Since I love white beans, I decided I would puree some to make my filling.
I tossed some cannellini beans, rosemary, garlic and a little olive oil and vegetable broth into the food processor and I had a tasty little dip that was the perfect consistency to sit inside some plum tomatoes. Of course, any good recipe calls for a little bit of cheese, so I decided to top this one off with some grated parmesan. Here’s how I made this…
4 plum tomatoes
1 can cannellini beans
1 clove of garlic
1 1/2 tbsp fresh chopped rosemary
1 tbsp extra virgin olive oil (plus a little extra to coat tomatoes)
2 tbsp vegetable broth
salt and pepper to taste
1 cup fresh grated parmesan cheese
Slice tomatoes in half– lengthwise– and scoop out and discard insides. Coat tomatoes with a little olive oil and a sprinkle of salt. Place on baking sheet lined with parchment paper and set aside. In a food processor, combine cannellini beans (drain and discard liquid in can), garlic, rosemary, olive oil and vegetable broth. Blend until smooth. Add salt and pepper to taste.
Fill tomatoes with bean puree, making sure not to fill higher than edge of tomato. Sprinkle parmesan on top and drizzle a little olive oil over the cheese. Roast in the oven for about 15 minutes at 400 degrees. Cheese should brown a tiny bit, but tomatoes should not fall apart. Makes 8 tomatoes– you can use remaining bean puree as a dip.