Filled & Grilled Tomatoes

My garden isn't being kind to me this summer. Maybe it's because I don't have the same enthusiasm I had last year when I faithfully tended it like I would a newborn puppy. Or maybe their is some truth to the old wives tale that talking to your plants and giving them attention helps them thrive. Or maybe it's just the crazy weather we've experienced this year. I like the last reason the best. I don't want to be at fault. I can forget about the bushels of tomatoes from last year. I'm lucky to get a few handfuls so far, and enough at a time to make them worth stuffing. And worth it this was.


The filling is made with the goodness of Cannelini beans and flavored with feta, Parmesan, onion, garlic, lemon, and loads of fresh basil. I stuffed the hollowed out bounty with the delicious filling and briefly grilled them. The result is an intense tomato flavor countered by the creamy, fresh, bright taste from the stuffing. I ate these lovely beauties with tuna linguine and a big piece of rustic Italian bread. They rounded off the meal beautifully. How perfect these are for a barbecue or picnic!





Stuffed Tomatoes
(by Reeni)

Olive oil, for sauteing
1 medium Yellow Onion, sliced thin
Sea salt and fresh pepper
4 cloves Garlic, minced
8-9 medium size Tomatoes, cut lengthwise and insides scooped out
1 can Cannelini Beans, drained and rinsed
1/2 cup Feta, crumbled plus about 1/3 cup more for crumbling over tops
1/3 cup Parmesan Cheese, fresh grated
1 tablespoon Lemon juice, fresh-squeezed, plus lemon wedges for serving
1/4 cup fresh Basil, chopped
1 tablespoon fresh Parsley, chopped
Seasoned bread crumbs or cornflake crumbs
Extra Virgin Olive Oil for drizzling

In a tablespoon or two of Olive oil saute the onion in a skillet over medium-low heat until soft and tender. Season with salt and pepper, add garlic and saute for 3-4 minutes longer. Remove from heat. Let cool.

Season the insides of the tomatoes with salt and pepper.

In a medium bowl mix together the Cannelini Beans, Feta, Parmesan, Lemon, basil, parsley, and cooked onion and garlic. Season with salt and pepper to taste.

Spoon the filling into the hollowed out tomatoes right to the top. Sprinkle the tops with bread crumbs.

Grill in a vegetable basket over low heat about ten - twelve minutes with grill lid down. The tomatoes will begin to shrink and juices will start to run when they are ready.

Drizzle the tops with extra virgin olive oil. Put a sprinkle of feta on top of each. Serve with lemon wedges.


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