Boston Organics has started a new series of posts for Meatless Monday recipes in order to offer ideas for vegetarian dinners and also to encourage a reduction in weekly meat consumption.
Meatless Mondays are a way to show our customers that vegetable-based meals can be hearty and delicious and that they are a nutritious and environmentally responsible way to eat.
White Bean, Rosemary and Parmesan Stuffed Tomatoes
4 plum tomatoes
1 can cannellini beans
1 clove of garlic
1 1/2 tbl fresh chopped rosemary
1 tbl extra virgin olive oil (plus a little extra to coat tomatoes)
2 tbl vegetable broth
salt and pepper to taste
1 cup fresh grated parmesan cheese
1. Slice tomatoes in half- lengthwise- and scoop out and discard insides. Coat tomatoes with a little olive oil and a sprinkle of salt. Place on baking sheet lined with parchment paper and set aside.
2. In a food processor, combine cannellini beans (drain and discard liquid in can), garlic, rosemary, olive oil and vegetable broth. Blend until smooth. Add salt and pepper to taste.
3. Fill tomatoes with bean puree, making sure not to fill higher than edge of tomato. Sprinkle parmesan on top and drizzle a little olive oil over the cheese. Roast in the oven for about 15 minutes at 400 degrees. Cheese should brown a tiny bit, but tomatoes should not fall apart.
Makes 8 tomatoes. Left over bean puree makes a great dip.
Recipe adapted from Sprout & Pea