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Stuffed Tomatoes
Course:
Appetizer, Dinner, Lunch, Main Course, Main Dish, Vegetarian
Cuisine:
American, International, Italian, Vegan, Vegetarian
Yield:
8
people
Materials
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
Instructions
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.