Stuffed Tomatoes

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0.7 min read

Stuffed Tomatoes

Course: Appetizer, Dinner, Lunch, Main Course, Main Dish, Vegetarian
Cuisine: American, International, Italian, Vegan, Vegetarian
Yield: 8 people


  • 8 large tomatoes, (ripe)
  • 1/2 cup garlic minced
  • 1/2 cup Vidalia onion diced
  • 1 tablespoon lemon zest
  • 1/2 cup red grapes diced
  • 4 oz sprouted bread crumbled
  • 1/2 cup basil cut chiffonade-style
  • 2 tablespoon chives chopped
  • 1/2 black beans no salt added, cooked


  • Pre-heat oven to 350 degrees Fahrenheit.
  • Scoop out center of tomato and reserve middle.
  • In a large skillet, sauté garlic, onion, and lemon zest.
  • When light brown, add grapes and tomato centers.
  • Cook over medium heat until grapes break down, about 10 minutes.
  • Add breadcrumbs and let cool.
  • Add basil, chives, and black beans.
  • Mix thoroughly and stuff equal portions into tomatoes.
  • Bake tomatoes at 350 degrees for 15-20 minutes.
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