Tomato and Bean Cups
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Credit: Vince Blancato, ACF Tampa Bay Culinary Association
From the Chef
“Reducing the salt from ½ teaspoon to ¼ teaspoon reduces the sodium content by 40 milligrams.
“Substituting the Vidalia onion with red onion offers a higher nutrient density, considering the more color a vegetable possess means a higher phytonutrient content.
“Decreasing the olive oil from ¼ cup to 2 tablespoons changes the total fat from 7 grams to 3.5 grams.
“Adding balsamic vinegar makes up for the flavor lost with the salt reduction.”
Ingredients
4 large tomatoes
½ cup chopped Vidalia onion
¼ cup freshly chopped basil
1/3 cup freshly chopped flat-leaf parsley
½ tsp salt
½ tsp pepper
1 (16-ounce) can Cannellini beans, drained and rinsed
8 sun-dried tomatoes, chopped
¼ cup olive oil
Juice of 2 lemons
Modified Recipe:
4 large tomatoes
½ cup chopped red onion
¼ cup freshly chopped basil
1/3 cup freshly chopped flat-leaf parsley
¼ tsp salt
¼ tsp pepper
1 (16-ounce) can Cannellini beans, drained and rinsed
¼ cup chopped sun-dried tomatoes
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 lemon, juiced
Instructions
1. Cut tomatoes in half and scoop out the insides.
2. Combine beans, onion, sun-dried tomatoes, basil, parsley, olive oil, vinegar and lemon juice. Spoon mixture equally into each tomato half. Serve at room temperature.
Yield
8 servings
Tags
Appetizer, Chef & Child, Vegetarian
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