8 whole ripe tomatoes
1 small can cannelini beans, drained
1 large cooking onion, chopped
50 ml extra virgin olive oil 1/4 cup
2 juice of lemons
75 ml fresh basil, chopped 1/3 cup
75 ml parsley, chopped 1/3 cup
6 sun-dried tomatoes, drained well & chopped
– salt & pepper to taste
Scoop out insides of tomatoes, salt the inside and drain upside down for 30 minutes. Combine beans, onion, oil, lemon juice, basil, parsley and sun-dried tomatoes. Fill tomatoes with mixture and serve at room temperature.
Serves 4