Stuffed Tomatoes

Name: Stuffed Tomatoes
Ingredients: 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)

Written by Pritikin Chefs

0.7 min read

Stuffed Tomatoes

Course: Appetizer, Dinner, Lunch, Main Course, Main Dish, Vegetarian

Cuisine: American, International, Italian, Vegan, Vegetarian

Yield: 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.

recipe