From the recipe box
Tuscan White Bean Stuffed Tomatoes
Yield4
Prep15 min
Cook51 min
Total66 min
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Ingredients
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Step by step
Method
5 steps
- 1
Slice off the tops of the tomatoes, save for caps.
- 2
Scoop out the pulp (reserve for other use).
- 3
Sprinkle hollowed tomatoes lightly with lemon juice (reserve at least 2 tbsp of lemon juice) and salt.
- 4
Invert the tomatoes onto paper towels to drain.
- 5
Heat Olive Oil in a large skillet, medium heat. Taste for salt and serve when it looks done.