Home Recipes Legumes Italian Stuffed Tomatoes Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Italian Stuffed Tomatoes Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D., docteur en nutrition Preparation 10 min Cooking 25 min Refrigeration 0 min Freezing 0 min 4 servings Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Main dishes Like it? Share it! Italian Stuffed Tomatoes The Best Italian Stuffed Tomatoes Stuffed bell peppers and tomatoes are not only delicious, but they also provide a serving of vegetable. No need to prepare crudités or steamed vegetables to make a full dish: everything is already in the recipe! Serve these Italian stuffed tomatoes as an appetizer during your next spaghetti dinner. At BPT, we find this recipe even tastier than spaghettis, so we usually eat it as a main dish and make extras for our lunch the next day! Buon cibo, buon vino, buoni amici! SIMPLY DELICIOUS: Like to eat stuffed vegetables? Try these barley stuffed bell peppers! Like it? Share it! Bonà savoir Pancetta substitute For a vegetarian version of this dish, substitute the pancetta with smoked tofu cubes! Ingredients Switch to cook mode Metric Imperial Medium size tomatoes - 8 8 To discover! Garlic clove - 1 1 To discover! Pancetta, cut into small cubes - 175 g 175 g To discover! Extra virgin olive oil - 1 tablespoon 15 mL To discover! White wine - ½ cup 125 mL To discover! Tomato paste - 2 tablespoons 30 mL To discover! Dried oregano - 1 teaspoon 5 mL To discover! Dried tarragon - 1 teaspoon 5 mL To discover! Canned gigante white beans - 1 can 540 mL To discover! Tomme de Savoie or parmesan cheese shavings - To taste To taste To discover! Basil leaves or fresh thyme - Optional Optional To discover! Preparation Switch to cook mode Step 1 Preheat the oven to 200 °C (400 °F). Step 2 Scoop out the tomato pulp so as to form little bowls. Set aside. Step 3 In a stainless steal pan, brown the garlic and pancetta in a little bit of olive oil. Step 4 Deglaze with white wine, then add the tomato pulp, tomato paste, oregano, and tarragon. Stir until the tomato sauce is smooth. Step 5 Incorporate the gigante beans and pancetta. Step 6 Stuff the tomatoes with the preparation. Step 7 Cook in the oven for 25 minutes or until the tomatoes soften. Step 8 Finally, garnish with tomme de Savoie or parmesan cheese shavings and fresh herbs. Like it? Share it!
