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Recipe: Herb-Stuffed Tomatoes with White Beans

Tomato plant

Photo by karstenjen

Looking for a healthy meal that makes use of the abundance of fresh tomatoes in Central New York? Here‘s a tasty meatless solution.


2 ¼ pounds fresh tomatoes (look for tomatoes at least 8 ounces)

¼ teaspoon kosher salt

2 tablespoons olive oil

1 cup yellow onion, diced

1 tablespoons garlic cloves, minced

2 tablespoons Kalamata olives, pitted and chopped

¼ ounce green olives, pitted and chopped

2 tablespoons capers, drained and chopped

1 tablespoon fresh parsley, chopped

1 ¼ tablespoons fresh oregano, chopped

1 ¼ tablespoons fresh mint, chopped

1 ¼ cup cannellini beans, drained and rinsed

¾ cup Panko bread crumbs


Cur the top ¼-inch off the tomatoes and, using a melon baller or spoon, remove the inside of the tomato. Sprinkle insides with salt and leave upside down while preparing remaining ingredients.

Heat oil in a hot pan and sauté onions and garlic for 1 minute. Add the chopped olives and capers and toss.

Remove from heat and combine with remaining ingredients. Gently stuff each tomato with about ¼ cup of filling. Then roast in a preheated 325-degree oven for 30 to 45 minutes, until inside is heated to 165 degrees Fahrenheit.

Yields five servings.

Chef‘s note: Filling can also be used to stuff portabella mushrooms, zucchini or eggplant.

Nutritional information, per serving:

186 calories

7 grams protein

25 grams carbohydrates

7 grams fat

0 milligrams cholesterol

509 milligrams sodium

6 grams fiber

--Recipe from Morrison Healthcare, the food service provider for Upstate Medical University.