Tomatoes Stuffed with White Beans

4 large tomatoes

Small handful of chopped parsley

Small handful of chopped basil

2 T. balsamic vinegar

1 T. capers

1 large clove garlic (it’s going to stay raw, so don’t go overboard)

Salt and Pepper to taste

1 15 oz can cannellini beans, drained and rinsed

 

Slice the tops off each of the tomatoes and use a spoon (I use a grapefruit spoon) to dig out the core and seeds. If the core isn’t too tough, chop it up and put it, along with the rest of the tomato guts, in a medium bowl. Set the tomato ‘shells’ aside.  Add the rest of the ingredients to the bowl and toss until everything is coated. Spoon the filling into the tomato shells. There is will extra filling, which you can serve on the side