Tuscan Style Tomatoes

Description:

Nutrition facts per serving:
calories 165, total fat 3g, saturated fat 0g, cholesterol 0mg, sodium 451mg, total carbohydrates 32g, fiber 5g, protein 6g

This recipe is from Bush’s Best (www.bushbeans.com) and was featured in the Living Well Eating Smart newsletter issue #9.

Ingredients:

For tomato stuffing:
6 firm ripe tomatoes (about 7 to 8 oz each)
2 teaspoons Big Y olive oil
½ cup chopped red onion
½ cup chopped yellow pepper
1 clove garlic, minced
¼ cup softened, chopped sun-dried tomatoes (not packed in oil)
1 16 oz can BUSH’S Vegetarian Baked Beans
1 tablespoon World Classics Trading Company balsamic vinegar

For breadcrumb topping:
1 slice Big Y whole wheat bread
1 clove garlic, chopped
2 tablespoons chopped herbs, such as basil, parsley, or rosemary
1 teaspoon Big Y olive oil

Instructions:

For tomato stuffing:
1) Cover sun-dried tomatoes with hot water for about 10 minutes to soften (if necessary).
2) Cut ½ inch off tops of tomatoes.
3) Being careful not to cut through the bottom, remove and save pulp from tomatoes with a small knife, leaving a thick shell for filling.
4) Chop pulp and reserve ½ cup.
5) Heat olive oil in a 10-inch nonstick skillet until hot.
6) Add onion, pepper and garlic to skillet and sauté until almost tender (2 to 3 minutes).
7) Stir in sun-dried tomatoes, reserved tomato pulp, baked beans and vinegar.
8) Cook until hot.
9) Fill reserved tomato shells with bean mixture.
10) Place tomatoes on a baking sheet.

For breadcrumb topping:
1) Break bread into chunks and place in blender or food processor with garlic and herbs. Blend to fine crumb consistency.
2) Add olive oil and stir.
3) Sprinkle breadcrumb topping evenly among tomatoes.

For finished product:
1) Place baking sheet with tomatoes on grill and cook on medium heat until tomatoes are hot, but not overcooked, about 15 minutes.

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