Italian Style Stuffed Tomatoes With White Beans Recipes

Steps:

• Cut off top 1/4 of tomatoes; with a spoon, scoop out most of pulp and seeds; discard.
• Brush outsides of tomato shells with 1 tablespoon of the oil.
• Place tomatoes in a microwavable dish.
• In a medium-size skillet over medium-high heat, heat 1 tablespoon oil.
• Add onion; cook and stir until it starts to brown, about 4 minutes.
• Add garlic and red pepper; cook and stir 30 seconds longer.
• Stir in beans; bring to a boil; stir in 3 tablespoons of the cheese.
• Fill each tomato shell with the bean mixture, dividing evenly.
• In a cup, combine bread crumbs and remaining 1 tablespoon oil.
• Sprinkle tomatoes with crumbs.
• Lightly cover and microwave on high until tomatoes are tender, but retain their shape, about 4 minutes.
• Sprinkle with remaining 1 tablespoon cheese.
• Serve alone as appetizers or on the side with grilled steak, chicken, or fish.

Steps:

• Cut a thin slice off the top of each tomato. Leaving a 1/2-in. thick shell, scoop out the pulp; chop pulp and set aside. Invert the tomatoes onto paper towels to drain. , Meanwhile, cook sausage, onion and garlic in a skillet until sausage is no longer pink; drain. Add tomato pulp, zucchini, basil, oregano, vinegar, salt and pepper. Simmer, uncovered, for 10 minutes. Remove from the heat. Stir in rice, provolone, 3 tablespoons Parmesan and parsley; spoon about 2/3 cup into each tomato. , Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle remaining Parmesan on top. Cover and bake at 350° for 20 minutes. Uncover and bake 15 minutes more or until the tomatoes are heated through.