Here you have one of my favourite ways to use up left over veggies! These juicy tomatoes are delicious with practically anything inside. I’ve used mushrooms, onion and spinach, but you can substitute them with any leftovers that you have at home. I find that zucchini works nicely too. Like most of my recipes, this is super easy to make. All you do is scoop out the insides of the tomatoes, cook them with some veggies, stuff the mixture back in and pop them in the oven for 10-15 minutes.
Cooking the insides of the tomatoes and reducing them really intensifies the flavours and brings out their natural sugars. The cannellini beans make the stuffing beautifully creamy and absorb all the tomatoey goodness! I like to add my greens and herbs right at the end, once the heat has been turned off. This way they still have a little bite to them, and the herbs stay fresh and fragrant. When you take these out of the oven they should be plump, oozing with juices and smelling incredible.
These stuffed tomatoes are perfect as a starter. Or, if you’re like me, you can inhale 3 in one sitting and it works just fine as a main too! You should have a little stuffing left over, which you can serve as a side.
- 4 large tomatoes
- 4 button mushrooms
- 10 pitted black olives
- 1 red onion
- 4 cloves of garlic
- ½ cup spinach
- ¼ cup mixed basil and parsley
- 300g cooked cannellini beans
- sea salt
- ground pepper
- coconut oil
- Preheat the oven to 180 degrees celsius.
- Cut the tops of the tomatoes off and scoop out all the flesh and seeds. Set aside.
- Salt the inside of the empty tomatoes, then place them upside down on a plate for 15 minutes to drain.
- Crush and chop the garlic. Finely dice the onion, mushrooms, olives, spinach, basil and parsley.
- Sauté the garlic and onion for 3 minutes with some coconut oil.
- Add the insides of the tomatoes, the beans, mushrooms and olives to the pan.
- Simmer for 5-7 minutes or until the liquid has significantly reduced. Stir constantly.
- Remove from heat and add the spinach, basil and parsley.
- Season with salt and pepper, taste. Stuff the tomatoes with the mixture.
- Place the tomatoes on a baking tray greased with coconut oil. Bake for 10 minutes and serve.